01 of 06
6 Cool Soup Recipes for Warm Days
Summer's soup recipes are wonderful but on a warm day what could be lovelier than a bowl of cold soup. These soups make starters for a dinner or lunch, yet are just as comfortable for outdoor eating, picnics and barbecues. Pop them in a Thermos flask and away you go.
The hotter the temperature, the cooler the soup, so add ice cubes or serve in chilled bowls. Not too hot, then serve at room temperature, which also gives the maximum flavour to the soup.
First up, a classic cool soup bursting... with colour and healthy ingredients.Continue to 2 of 6 below.
02 of 06
Pea and Mint Soup Recipe
Fresh summer peas and garden mint are a match made in heaven; their combination in any recipe is delicious. Pea and Mint soup is simple, quick and easy to make and if fresh peas aren't available the pea and mint soup recipes works just as well with frozen peas. A classic summer soup.Continue to 3 of 6 below.
03 of 06
Tomato Consomme Recipe
Tomato consomme is not just a clear soup, it is a clear broth bursting with flavours from the sweet, summer tomatoes and herbs. This is not the easiest soup to make, so save it for a special occasion. Though it may take effort, I assure you, it is more than worth it. The result is stunning.Continue to 4 of 6 below.
04 of 06
Vichyssoise - Leek and Potato Soup Recipe
Leek and potato soup is a classic British recipe. The soup is a winter favourite when served warm, and cold, it is perfect for summer. Leek and potato soup is also known as Vichyssoise, and is believed to have originated in France, though there are many other claims on where it comes from. Wherever that may be, the soup is delicious, easy and cheap to make.Continue to 5 of 6 below.
05 of 06
Leek and Stilton Soup Recipe
A great alternative to leek and potato above, this is a delicious thick soup with a real punch of Stilton. To get the maximum flavour serve at room temperature not too chilled.Continue to 6 of 6 below.
06 of 06
Two Classic Gazpacho Recipe
This recipe for a traditional Spanish Gazpacho comes from Lisa and Tony Sierra, Spanish Food Experts, so who better could know the classic recipe.
According to Lisa and Tony - this soup is eaten often in Andalusia, the region from which is originates. Gazpacho can be eaten from a soup bowl, or can be drunk from a glass. Either way, it is tasty, satisfying and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar.
The Green Gazpacho recipe is from Yotam... Ottolenghi's book, Plenty. As he states in the book, there are a million recipes for gazpacho, and this one, a green variation is loosely based on tarator, a cold yoghurt and cucumber soup from the Balkans.