Let’s be real—a bowl of soup doesn’t scream summer at first glance. But trust us: cold or barely warm soups are total soul saviours when the sun is relentless. They’re easy and hydrating and let fresh produce shine.
Our three recipes are flexible and vegetarian, and each takes less than 10 minutes to blend. So whether you’re craving a zesty Italian-inspired soup or something tropical, we’ve got your back. And feel free to remix to your taste—these are just the basics.
1. Italian Avocado-Tomato Chill
Light, creamy, and packed with that classic Italian charm. Here’s what you’ll need:
- One ripe avocado (pitted and peeled)
- Four Roma tomatoes (or swap one for a juicier variety if you prefer a splash-ier soup)
- A handful of basil—Thai basil adds a fun twist
- Four tablespoons extra-virgin olive oil
How to make it:Dump everything into your blender. Blitz until silky smooth. Too thick? Add a splash of water or extra olive oil. Pour into bowls and top with fresh chives—or basil curls—for a finish that’s as cute as it is delicious.
2. Zesty Black Bean & Salsa Soup
This one’s a smooth, spicy crowd-pleaser that’s brilliant hot or cold.
Ingredients (about four servings):
- Two standard cans of black beans (low salt, if you can)
- Half a cup vegetable or chicken stock
- One cup of salsa (pick your heat preference)
- One teaspoon ground cumin (sprinkle in extra as a garnish if you like)
- A quarter cup of sour cream (or a dairy-free alternative)
- One to two spring onions, finely sliced
How to make it: Blend beans, salsa, cumin, and stock until creamy. Heat gently in a saucepan until warmed through (or chill in the fridge if you’re serving it cold). Serve in bowls, then swirl in sour cream and scatter spring onions on top.
3. Chilled Mango Ginger Soup
Think tropical, tangy, and unexpected—for when you want something uniquely refreshing.
Ingredients:
- One large, ripe mango (not squishy—just soft to the touch)
- Two cups of vegetable (or chicken) stock
- One tablespoon lemongrass (from most Asian groceries—long greenish stalks)
- One tablespoon freshly grated ginger
- A pinch of chili flakes (optional kick)
- One cup plain 2% yoghurt
- Two tablespoons chopped fresh cilantro
How to make it:Blitz the mango, lemongrass, ginger, chilli (if using), and half the stock until smooth. Pour into a bowl, then stir in the remaining stock and yoghurt. (Pro tip: chill it in the fridge before serving.) Serve with a sprinkle of cilantro on top.
Quick Tips to Make These Your Own
- Swap, don’t stop: No avocado? Try cucumber or zucchini for a green twist. No mango? Peach works too.
- Herb swap magic: Add mint instead of basil. Cilantro in place of parsley.
- Layer flavours: top with seeds, croutons, or a swirl of cream. Tiny changes make a big difference.
- Prep for the week: These keep well in the fridge—many taste even better after a day or two.
Your Cool-Weather Cheat Sheet (in case you skimmed)
| Recipe | Key Ingredient | Best For |
|---|---|---|
| Avocado-Tomato Chill | Avocado + basil | Creamy, fresh, and subtly savoury |
| Black Bean & Salsa Soup | Black beans + cumin | Hearty, spicy, and soul-satisfying |
| Mango Ginger Soup | Mango + ginger | Bright, fruity, and lightly exotic |
Final Thoughts: Elevate Without Sweat
Soup in summer? Totally doable—and stylishly so. These recipes are easy, customisable, and laugh-in-the-face heatproof. Whether you’re lounging on a deck or hosting friends for a laid-back dinner, these soups deliver flavour without the fuss. Experiment, remix, and make them yours. Your fridge (and your taste buds) will thank you.
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