Take Out Your Blender for 10 Summer Soups

Transform ten types of summer produce into cool, refreshing summer soups.

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03_CucumberSoup016.tif

We would never, in good conscience, recommend that you stand within 50 feet of a bowl of hot soup during the summer months. Sometimes we wouldn’t even suggest you kick on the stove at all. But that doesn’t mean the soup category is off-limits altogether. This summer, it’s all about cold soups — and we’re not just talking about trusty gazpacho, either. Use this month as a time for experimentation, and transform 10 types of summer produce into cool, refreshing summer soups.

Cucumber

Make your summer soups cool as a cucumber, with two recipes that play off the vegetable’s ultra-refreshing qualities. Chilled Cucumber Soup by Food Network Magazine incorporates yellow tomatoes and yellow peppers, while Chilled Creamy Cucumber Soup gets extra body from a helping of plain yogurt.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.

Avocado

Creamy without cream, Chilled Avocado Soup is the most luxuriously velvety blend to meet your spoon, with ingredients reminiscent of guacamole, like cilantro, chiles and citrus.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Cantaloupe

Start revving up that blender of yours for Alex Guarnaschelli’s Cantaloupe Soup. A surprising ingredient, nonalcoholic sparkling cider, gives this sweet soup added effervescence.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Cauliflower

When it changes forms, cauliflower is capable of so much. Giada De Laurentiis’ Cold Cauliflower Soup with Bacon and Croutons is chilled proof.

CHILLED_CARROT_SOUP_H.jpg

CHILLED_CARROT_SOUP_H.jpg

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

Carrot

This Chilled Carrot Soup is in no way reminiscent of a juice cleanse. With creamy coconut milk, tangy orange juice and fresh ginger, it results in a whole lot more than you’d expect from an unassuming carrot.

Beet

For beet soup that isn’t quite borscht, Chilled Tomato and Beet Soup hinges on lycopene-packed ingredients with a punch: roasted red peppers, pickled beets, sun-dried tomatoes and even fresh tomatoes. Stud it with store-bought beet chips for a crouton alternative that’ll feel right at home.

watermelon-gazpacho-recipe

watermelon-gazpacho-recipe

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.

Watermelon

Trade a nibble from the rind for Tyler Florence’s freshening Watermelon Gazpacho. Pureed with tomatoes and cucumbers, this summer soup gets its zing from serrano chiles and a little red wine vinegar.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Tomato

We’re so used to dipping our grilled cheese sandwiches in a steamy bowl of tomato soup, but Giada reveals the benefits of taking this veggie soup cold. Try topping her Orange-Scented Chilled Tomato Soup with a maple-spiked Greek yogurt drizzle.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Corn

Slide fresh corn kernels from the cob to create a Chilled Corn Soup. Blended with coconut milk using an immersion blender, this cool-as-can-be soup can be taken with a kick of chipotle adobo that’s tempered with refreshing balls of honeydew.

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Photo by: VideoFocus

VideoFocus

Honeydew

If the honeydew melon balls were the best part of soup above for you, go all the way with Chillout Honeydew Soup with Ham. Think of it as the souped-up rendition of serrano-wrapped melon.

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