4 Super Simple And Refreshing Soups For Summer

1 ½ cups peeled seeded cucumbers

Salt and pepper to taste

¼ to 1 cup shelled walnuts, finely chopped

2 tablespoons olive oil

2 tablespoons chopped fresh dill

1 ½ cups plain thick yogurt

2 tablespoons lemon juice

Instructions:

Press the garlic and mix with ½ teaspoon salt. Marinate the cucumbers in a mixture of salt, pepper, walnuts, olive oil, garlic and fresh dill. Refrigerate covered for 2-6 hours before serving. When ready to serve, combine the cucumber mixture with the yogurt and season to taste with salt, pepper and lemon juice. Place 1 or 2 ice cubes in each bowl, pour in the soup, top with chopped walnuts and a drizzle of olive oil, and enjoy a taste of the Mediterranean. Nazdrave!

Silky Zucchini Soup

Silky Zucchini Soup

If you are buried under your summer bounty of zucchini and looking for a twist, try this creamy zucchini soup from chef Grant Achatz. This silky soup gets its creamy texture from the pureed vegetables without any added dairy.

Serves 4

Ingredients:

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, thinly sliced

Kosher salt to taste

Freshly ground black pepper

1 ½ pounds zucchini, halved lengthwise and sliced 1/4-inch thick

⅔ cup vegetable stock or low-sodium broth

1 ½ cups water

Raw zucchini, julienned for garnish

Instructions:

Sauté one small onion and one clove garlic in olive oil and butter until the onions are soft. Season with salt and pepper. Add zucchini and continue to cook until softened. Add vegetable stock or broth and 1 ½ cups water and bring to a simmer. Cook until soft. Puree the soup in a blender until silky smooth. Return to saucepan and season with salt and pepper. Serve hot or chilled with julienned raw zucchini for garnish.

Watermelon Gazpacho

Watermelon Gazpacho

We can’t talk about summer soups without mentioning gazpacho. Cold tomato soup or gazpacho is a chilled vegetable soup with fresh herbs that originated in Spain. Traditionally bursting with tomatoes, cucumber, green pepper and garlic, this variation from Lena Abraham brings watermelon into the mix to perfectly round out the summer vibe. Feel free to add what you have on hand, apples and pineapple can also be added with the watermelon. Make ahead and let the flavors meld in the refrigerator. Ice cubes can be added to the bowl before serving to keep it cool.

Serves 4

Ingredients:

1 cucumber, peeled and seeded

½ red bell pepper chopped

2 cups chopped tomatoes

2 cups chopped watermelon

¼ cup extra virgin olive oil

1 tablespoon sherry vinegar

1 tablespoon chopped jalapeño

3 tablespoons finely chopped shallot

Salt and pepper to taste

Herbs of your choice for toppings, such as basil, cilantro or mint

Instructions:

Add cucumber, bell pepper, tomatoes, watermelon, oil, vinegar, jalapeno and shallot to a blender. Season with salt and pepper and blend to desired consistency. Leaving some texture will bring out the flavors. Season to taste with salt and pepper. Transfer to the refrigerator to chill for at least 2 hours. To serve, place ice cubes in bowls, add gazpacho, then top with slices of cucumber, shallots and herbs of your choice.

Make it Your Own

Don’t be afraid to experiment with summer soups and find new ways to bring the fresh vegetables from your garden to the table. Get inspiration from these international recipes and improvise with what you have on hand. You don’t need to wait for winter to enjoy comforting soups!

What's YOUR favorite soup to make in the summer? Let us know in the comments below.