When you hear the word “soup”, you think of a delicious hot meal. But did you know that some people enjoy their soup cold? It is a delicious and refreshing starter for a warm lunch or dinner, something you definitely have to try.

Cook these cold soup recipes to find out:

Avocado, Lemon and Herb Soup

What do you need:

• 2 ripe avocados, peeled, pitted and chopped

• 1 lemon, juiced and grated

• 1 cup low sodium vegetable broth

• 1 cup coconut milk

• 1 tablespoon minced lemon basil

• 1 tablespoon white wine vinegar

• 2 teaspoons chopped shallots

• 1 1/2 teaspoons kosher salt

Blend the avocados, lemon juice, lemon zest, vegetable broth, coconut milk, lemon basil, white wine vinegar, shallots, and kosher salt in a blender or food processor. Puree until the mixture is smooth. Transfer the mixture to a glass container, cover, and refrigerate for 2 hours to overnight. Add more lemon juice or salt if needed.

the summer potpourri

What do you need:

• 1/2 kilogram of small assorted tomatoes, cut in half

• 8 large heirloom tomatoes, each cut into 8 wedges, pureed

• 2 large tomatoes, halved and cored

• 2 small pumpkins, thinly sliced

• 1/2 cantaloupe, cut into 1/2-inch pieces

• 1/2 English cucumber, diced

• 1 cup halved blueberries

• 2 tablespoons of extra virgin olive oil

• 1 teaspoon fresh thyme leaves

• 3/4 teaspoon sea salt, divided

• 1/4 teaspoon sugar

• cheese cloth

Line 2 layers of cheesecloth in a strainer and place over a large bowl. For the tomato puree on cheesecloth, tie the ends of the cheesecloth together and refrigerate overnight. When ready, press the remaining liquid out of the cheesecloth by pressing gently with a spoon (should yield about 4 cups). Cover and refrigerator. Meanwhile, place large tomato halves, cut side up, on foil-lined baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon sugar. Bake in a preheated oven (250 degrees) for 2 hours. When ready, place half of a roasted tomato into 4 soup bowls. Divide squash, cucumber, cantaloupe, assorted tomatoes, cranberries, and thyme. Season with 1/4 teaspoon of sea salt. Add the remaining sea salt to the chilled tomato water and pour over the fresh ingredients. Drizzle the remaining olive oil over the bowls and serve immediately.

If you want a refreshing appetizer, a satisfying snack, or a simple light meal, soup is the way to go. Try something different this time and go for the cold variety and you will be surprised! They are also healthy! Try these tasty cold soup recipes now!