Three cold soups to cope with the heat

Discover the three cold soups that will become your favourite summer dishes. Apart from being very refreshing, they are delicious and highly nutritious.

BY Silvia Cardona | 25 June 2025

The food we eat varies from season to season. In the warmer months, it is normal to resort to light and refreshing dishes such as cold soups. Gazpacho is the Spanish cold soup par excellence, but there are many other equally delicious options. Some of the most popular are vichyssoise, ajoblanco (made with garlic and almonds) and salmorejo (similar to gazpacho, but thicker, made without cucumber or peppers) .

The nutritional value of cold soups

Cold soups are the summer counterpart to the vegetable creams that are so popular in autumn and winter. They are an excellent way of eating more fresh foods such as fruit and vegetables. Remember that the World Health Organisation (WHO) recommends eating at least 400 grams of fruit and vegetables a day. This is the equivalent of five portions a day. This is considered the minimum amount required to maintain a healthy diet and reduce the risk of certain non-communicable diseases. These ingredients provide essential nutrients such as carbohydrates, vitamins, minerals and fibre.

How can we increase the nutritional value of cold soups? By adding foods rich in protein and/or fat as toppings. For example, cheese, seeds, chopped nuts, meat, fish, hardboiled eggs, seafood, etc.

Three cold soup recipes for this summer

Cold white asparagus soup

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Ingredients for 4 people:

2 jars of white asparagus
2 whole eggs
50 g raw almonds
60 g serrano ham cubes
1 clove of garlic
20 ml extra virgin olive oil
Salt
Pepper

Preparation:

Hard-boil the eggs (8 minutes) and set aside.
Brown the ham cubes in a frying pan until toasted and crispy. Set aside.
Peel the clove of garlic and remove the germ for a milder flavour.
In a blender, add the jars of asparagus (whole, without straining), the garlic, the almonds, the peeled hardboiled eggs, the olive oil, a pinch of salt and a pinch of pepper.
Chill in the refrigerator for at least 2 hours and serve cold.
When serving in individual bowls, garnish with the diced ham. In this recipe, the ham can be replaced with cubes of smoked salmon.

Cold tomato and corn soup

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Ingredients for 4 people:

1 kg ripe plum tomatoes
200 g sweetcorn
1 avocado
100 g feta cheese
20 ml extra virgin olive oil
1 tbsp white wine vinegar or apple cider vinegar
Salt
Pepper

In this recipe, feta cheese can be replaced with shredded chicken.

Cold melon soup

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Ingredients for 4 people:

800 g melon
160 ml coconut milk
90 g cucumber
200 g peeled prawns
20 ml extra virgin olive oil
1 tbsp white wine vinegar or apple cider vinegar
1 teaspoon of grated fresh ginger
Fresh coriander
Salt
Pepper

Preparation:

In a frying pan with a bit of olive oil, sauté the prawn tails on both sides, salt to taste and set aside.
Cut the melon in half, remove the seeds and slice into chunks.
Wash and peel the cucumber and cut into pieces.
In a blender, add the melon, cucumber, coconut milk, olive oil, vinegar and grated ginger. Blend well until a smooth texture is obtained.
Serve in a bowl and garnish with the sautéed prawn tails and some fresh coriander leaves. Season to taste with salt and pepper.

Three cold soups to cope with the heat

The nutritional value of cold soups