Cool Down With These 5 Vegan Soups

As the summer heats up, cool down with a refreshingly cold soup. August offers a colorful array of fruits and vegetables giving you lots of healthy options for fresh summer soups.

Here are five healthy, vegan, cold soup recipes to serve for lunch, brunch, or dinner. They are colorful, easy, and simple to serve. When your guests are hungry, just take the pot from the fridge, pour, and enjoy summer’s bounty.

Cucumber avocado gazpacho

This is a variation of the traditional Spanish gazpacho soup. Using a blender, you can make this cool, creamy soup from Crowded Kitchen in ten minutes! Place cucumber, celery, onion, garlic, oil, vinegar, and fresh herbs in a blender. Add avocado for extra creaminess and blend. If you like it extra cold, refrigerate for an hour before serving.

Leek and potato vichyssoise

This smooth and satisfying cold soup from No Sweat Vegan is ideal for a summer meal. As the soup uses nutritious leek greens, you now have a great use for them and need not discard those sheaths! Cook the soup on the stove, blend, and cool. You can top your vichyssoise with vegan yogurt or cream, then serve with a side salad and a slice of rustic bread.

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Strawberry, watermelon, and basil gazpacho

Crowded Kitchen calls this cold vegan gazpacho “summer in a bowl.” Once again, this soup takes just a few minutes to prepare and uses only summer produce. Combining basil, lime juice, and jalapeno with strawberry, watermelon, and mint offers a complex taste. This is a refreshing surprise to the palette, as opposed to traditional sweet and fruity soups.

Cool minty peach soup

This soup from Tasting Page has it all; it is paleo, vegan, gluten free, dairy-free, and summery delicious! Sweet, juicy peaches are sold in abundance at farmer’s markets in August. Bake the peaches so you can easily remove the skin, then combine with mint, stevia, water, and coconut yogurt. Process in a blender and serve with a refreshing mint sprig and a dollop of vegan yogurt.

(Ildi Papp / Shutterstock.com)

Cold corn chowder

August is the time to harvest sweet corn, and, of course, eat it! This corn chowder from Crowded Kitchen is creamy, spicy, and flavorful. Use the corn cobs to make a delicious homemade corn stock, then combine this with sautéed ginger, garlic, potatoes, celery, carrots, and corn. Add coconut milk, lime juice and blend with an immersion blender. Cool and serve.