There are few dishes that are more refreshing on hot summer days than cold soups. Here’s a bounty of naturally vegan cold soup recipes, brimming with the season’s freshest vegetables and fruits. You’ll also find a surprising number of ways to make gazpacho.
Some of the vegetables you’ll find in abundance in these recipes include tomatoes, cucumber, avocado, peas, and more; fruits you’ll encounter are summer’s sweetest — watermelon, cantaloupe, blueberries, strawberries, and stone fruits.
And of course, many of these soups put summer’s aromatic herbs to good use, too.
One of the best thing about preparing cold soups in the summer is that most of them need no cooking at all. Thanks to the many talented bloggers who participated in this roundup for permission to use their photos and link to their recipes.
Cold Vegetable and Fruit Soups
Fresh Tomato Soup: Though this tomato soup can be served hot or cold, let’s go with the latter here. It pairs well with so many types of meals. Make with summer’s most flavorful tomatoes for best results.
Festive Beet Borscht: Beet borscht, a gorgeous soup of Eastern European origin, is filled with summer-to fall produce and is as good (maybe better) served chilled as it is hot. Honestly, you can make borscht year round.
Hot or Cold Creamy Vegan Potato Leek Soup: A reamy plant-based take on this classic vegetable combination, this is delicious served chilled in the summer, it’s also a comforting hot soup any other time of year.
Tangy Vegan Cold Potato Spinach Soup: Here’s a delectable chilled bowlful, perfect for summer meals. It’s substantial as well as refreshing.
Cold Avocado Soup: A simple chilled avocado soup makes a fantastic first course for most any kind of summer meal. It pairs well with pasta salads, potato salads, tortilla dishes, grilled vegetables, and fresh corn.
Cold Avocado Soup (with Lime and Jalapeño): From Running to the Kitchen, another take on a creamy and incredibly refreshing avocado soup, this one is enlivened with lime juice and japapño, Living somewhere in the world between guacamole and gazpacho, it’s a wonderful light meal or starter on a hot day.
Chilled Vegan Cucumber Avocado Soup: From Driving Me Hungry, this chilled vegan cucumber avocado soup is a great way to use fresh summer herbs like mint and parsley, and uses a plethora of nourishing toppings as well, including micro greens, snap peas, and super seeds.
Creamy Chilled Cucumber Avocado Soup: From It’s a Veg World After All, another variation on cucumber avocado soup, this one is a creamy and delicious and has a sweet twist of chopped pineapple before serving.
Fresh Pea Soup: From Gathering Dreams, fresh green peas, vegetable broth, plant-based milk, potatoes, and plenty of fresh herbs are blended into an irresistibly smooth and creamy pot of pea soup. Naturally dairy-free and filled with plant power.
Chilled Pea, Cucumber, & Cashew Soup with Mint: From Rhubarbarians, an awesome vegan warm weather seasonal soup! Chilled pea cucumber cashew soup with mint is refreshing, creamy, and velvety smooth.
Cold Green Pea and Cucumber Soup: Another cool green pea and cucumber soup, this needs very little prep — everything just gets thrown into the blender.
Easy Vegan Quick Cold Pinto Bean Soup: With the help of a food processor, this tasty, no-cook, naturally vegan cold pinto bean soup recipe will be ready to eat in minutes. Embellished with fresh tomatoes, peppers, and olives (as well as a few other optional garnishes), it’s a fantastic main-dish soup for warmer months.
Cashew, Cucumber, and Basil Soup: From Jazzy Vegetarian’s Laura Theodore, this cold herb-scented soup makes a refreshing warm-weather lunch or elegant first course for any summer meal. The cashews impart an authentic creamy texture, while the cucumbers and basil provide classic seasonal flavor.
Minty Cucumber and Carrot Soup: Another from The Jazzy Vegetarian, this chilled soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.
Cold Melon Soup: Presenting a trio of melons in a creamsicle base, this is a perfect dessert soup to make in midsummer, when melons are at their sweetest. This cold melon soup featuring watermelon, honeydew, and cantaloupe makes a refreshing finale to a meal of spicy foods or grilled vegetables and plant-based proteins.
Cold Strawberry Soup (in a luscious coconut base): A celebration of sweet, juicy strawberries in creamy coconut milk, this quick no-cook soup is delectable enough to serve as a dessert.
Vegan Chilled Strawberry Cucumber Soup: From Clean Eating Kitchen comes a delicious fruity twist on cold soup, but made dairy-free using strawberries, cucumbers, coconut cream, lime juice, and vanilla. Make it for a cooling snack or treat.
Fresh Blueberry-Vanilla Soup with Vegan Orange Cream: Fresh puréed blueberries enhanced with a generous swirl of flavorful vegan orange cashew “cream” makes a cool summer soup to serve for a lovely first course or refreshing dessert. Laura Theodore’s cold blueberry soup will please anyone who loves this classic summer fruit — and who doesn’t?
Cold Berry Soup: A medley of blueberries, strawberries, and raspberries come together in a cold berry soup that’s cooked, then chilled. A couple of peaches or nectarines brighten the flavor.
Chilled Cantaloupe Soup: From Platter Talk, a delicious and refreshing summer melon soup that takes just 10 minutes to make.
Gazpacho Andaluz: From The Forked Spoon, the ultimate summer refresher, this deliciously easy gazpacho is made with garden fresh vegetables such as tomatoes, cucumber, and onion. See how to make traditional gazpacho Andaluz to enjoy all summer long.
Classic Spanish Gazpacho: From Salt and Lavender, a traditional-style Spanish gazpacho that’s a perfect chilled summer soup to cool you off and help you get your vitamins!
Creamy Avocado Gazpacho: From Cooking on the Weekends, the sweet flavors of summer are packed into this creamy avocado gazpacho. It delivers an unforgettably rich, tangy deliciousness in every spoonful!
Corn and Yellow Tomato Gazpacho: This variation combines two midsummer vegetables at the peak of their flavor to create a refreshing cold soup with a beautiful golden hue.
Avocado Papaya Gazpacho: From Plant-Based Cooking, a gazpacho that’s brimming with vegetable and fruity goodness this chilled soup is naturally sweet with a touch of heat! Great for lunch, a snack, or any time of the day.
Cucumber Tomato Gazpacho: From Fearless Eating, a great way to use the bounty of summer’s harvest, especially in August when cucumbers grow large and juicy, sweet tomatoes start to thrive.
Chilled White Gazpacho with Almonds and Sweet Grapes: From Little Ferraro Kitchen, gazpacho blanco is made with almonds, sweet grapes, cool cucumbers and a bit of spice to balance it all together. The bright simple colors are beautiful and the flavors are perfectly layered.
Watermelon Gazpacho with Serrano Chiles and Mint: From a Chef’s Kitchen presents a sweet, spicy, and minty gazpacho that’s a perfectly refreshing way to cool off on a hot summer day!
Tomato and Watermelon Gazpacho: Adding summer fruit to classic gazpacho works surprisingly well. The sweet and piquant flavors of watermelon and tomatoes play off of one another in this palate-pleasing summer soup.
Watermelon Gazpacho: From The Forked Spoon, another lovely take on watermelon gazpacho. It’s a light and refreshing chilled soup made with sweet summer watermelon, savory tomato and cucumber, and fresh mint. It’s a feast of nourishing toppings!
Thai Mango Gazpacho: From Fearless Eating, this refreshing Thai mango gazpacho recipe consists of lime juice, Thai basil, mint, and tomatoes and makes for a perfect cold soup on a hot summer day.
Strawberry Mint Gazpacho: From A Cedar Spoon, a fruity gazpacho with the sweet flavor of strawberries and the spiciness of a jalapeño pureed with tomatoes, crisp cucumber, red onion, and red peppers to create the perfect end-of-summer cold soup.
Gazpacho with Cucumber Avocado Radish Topping: From Panning the Globe, a gazpacho that’s low-fat, full of flavor, and refreshing, a perfect summer appetizer or first course. A delicious chopped salad topping of cucumber, radish, and avocado tops the soup.
Best Cucumber Gazpacho: From Clean Green Simple, a cucumber gazpacho that’s deliciously refreshing. Made with cucumbers, fresh herbs, and red wine vinegar, this chilled soup pairs perfectly with sandwiches and wraps.
Easy Blueberry Gazpacho: From Healing Tomato, an unusual gazpacho variation made with fresh blueberries. It’s a simple summer soup recipe to enjoy in the height of berry season.
Roasted Pepper Gazpacho: From Global Kitchen Travels, this recipe includes both poblano and jalapeño peppers as well as two shades of bell pepper! It’s a combo that provides good kick of heat that doesn’t overwhelm the other fresh flavors.