Chilled soups make for perfect no-cook summer meals.
When the summer heat wave hits, I start to think about recipes that don’t require the oven or stove top. That’s what inspired my story “The Big Chill“, published a couple of years ago in Self Magazine.
Chilled, blended summer soups can be really flavorful, are easy to make and only require a few fresh seasonal ingredients. I like to use an immersion blender to put them together but an old-fashioned blender works just as well.
All these healthy, fast soups can be made hours in ahead and tweaked to your own taste – they are the perfect recipes for no-cook meals that make it from the fridge to the plate in record time.
For a picnic, use disposable paper drinking cups. Or for a more elegant presentation, serve them in chilled shot glasses or espresso cups passed on a little tray. If you’re headed to the beach, pour the soups into a thermos and pack it in your beach bag.
Ready for the Recipes?
- Red Pepper Chipotle
- Watermelon Tomato Soup
- Chilled Melon Duo
- Spicy Shrimp Cocktail Soup