Chill Out with
Cold Soup Recipes

Traditional Cold Moraccan Pumpkin Soup,

Avocado, Cucumber and Pumpkin are just some of the stars of the new cold soup recipes. Cold fruit soups are on their way. Everyone still loves Vichyssoise, though, the classic cold leek and potato soup.

Start or enhance your international cold soup collection here; you'll be the star of every summer luncheon or dinner party when you serve chilled soup for a starter or entree. It's the perfect way to chill out. Ladies and gentlemen, start your blenders!

Cold Soup Recipes

Cold Cucumber Soup with a Kick,

Cold Cucumber Soup

The classic Tzatziki flavor-combo of cucumbers, dill, mint and yogurt served with a soup spoon... and a little kick.

1 tablespoon olive oil
1 large onion, chopped
4 medium cucumbers, peeled, seeded, chopped
1/4 cup fresh dill, minced or 2 teaspoons dill weed
3 tablespoons fresh mint, minced
4 cups buttermilk
1 cup plain yogurt
1 cup vegetable or chicken broth
1/4 cup white or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup chopped walnuts*

Sauté the onion in olive oil until it is translucent. Combine the sautéed onions with the remaining ingredients in a large bowl. Blend in batches (in a blender) until smooth. (*The walnuts may be blended or sprinkled on top as a garnish with a little dill and cayenne.) Cover and chill for several hours. Serves 8 as a starter, 4 as an entree.

Cold Pumpkin Soup

(Pictured above) Popular on several continents, prepare to have your taste buds tingled by the zesty Moroccan seasoning. Technically, we should use West Indian pumpkin but canned pumpkin or butternut squash works well, too.

2 tablespoons olive oil
2 tablespoons butter
1 large onion, peeled and chopped
4 green onions, trimmed and sliced
3 cloves garlic, peeled and minced
3 tablespoons peeled, minced fresh ginger
4 large carrots, peeled and diced
3 cups vegetable or chicken broth
3 cups cooked pumpkin, mashed
1/8 teaspoon cinnamon
1/4 teaspoon ground cumin
Salt and pepper to taste


  • Yogurt or sour cream and paprika
  • Chopped melon, tomato, and green onions or chives

Heat the oil and butter in a large skillet. Add the onions, garlic, ginger, and carrots; sauté until the carrots are soft. In a food processor or blender, blend the sautéed ingredients until smooth with about half the vegetable or chicken broth, more if needed.

Transfer the mixture to a large bowl and whisk in the remaining broth, cinnamon, cumin, and pumpkin. Salt and pepper to taste. Chill for several hours. Garnish with either a dollop of yogurt or sour cream with a sprinkling of paprika, or a spoonful of chopped melon and vegetables. Serves 4 to 8, entree or starter.

Option: Curried Pumpkin Soup

Substitute 1 tablespoon curry powder for the cinnamon and cumin. Prepare as above.

Cold Avocado Soup, Cuban Style

Cold Avocado Soup,

There are two ways to make Avocado Soup, one with yogurt, the other with baby spinach and green onions.

3 ripe avocados, peeled, pitted and chopped
Juice of 2 limes
3 cups plain yogurt
4 cups chilled vegetable or chicken broth
6 fresh basil leaves, chopped
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Fresh cilantro, optional

Place the avocados, lime juice and yogurt in a blender or food processor. Pulse, then blend until smooth. Transfer the avocado mixture to a large bowl. Whisk in the broth, basil and other seasonings. Cover and chill well. Garnish with a little snipped fresh cilantro, if you like. Serves 4 to 8.

Option: Spinach Avocado Soup

Omit the yogurt, basil, cayenne and cilantro. Add 2 cups cleaned baby spinach and 6 trimmed, sliced green onions to the blender or food processor. Season to taste with Tabasco sauce or other favorite hot sauce, and Worcestershire sauce as well as salt and pepper. Chill. Garnish with slivered baby spinach leaves.

Avocado Dip Recipes

Fruit Soup Recipes

Pumpkin Rolls

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Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.

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