There's nothing more refreshing on a warm, summer day than a bowl of cold soup! With crusty bread and a green, leafy salad, it can be lunch, an appetizer, or the main feature in a no-cook dinner. There are even some terrific dessert options. Cold soups come in two types—uncooked and chilled, or cooked and chilled. A big plus is that they free the cook from last-minute preparation since they require several hours of chilling and should be made hours or even a day in advance. Serve in chilled clear bowls or cups for a pretty effect.
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Barszcz is the Polish generic term for any sour soup. Beet barszcz and white barszcz, made with kielbasa-cooking water, are the most common. Beet barszcz is a magenta-colored soup that can be served warm or cold garnished with sour cream, dill, and julienned beets if desired.
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Hungarian sour cherry soup is traditionally made with tart dark-red Morello cherries, but a tart pie cherry, like fire-engine-red Montmorency cherries, will do in a pinch. In Hungary, cold sour cherry soup is served as a starter course, but in the United States, it often appears as a dessert, like the cold peach soup, below.Continue to 5 of 7 below.
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This cream of green bean soup recipe can be served hot or chilled. The Hungarian paprika gives it a pleasant pinkish color.
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This no-cook cold peach soup recipe can be served as a meal starter or dessert garnished with a dollop of whipped cream, a few diced peaches and a sprig of mint if desired. The wine and apricot brandy add a nice dimension to this dish, but they are completely optional.
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What is a Spanish soup doing in a listing of Eastern European dishes? Well, as the world gets smaller due to modern transportation, ethnic cuisine spreads like wildfire. Eastern Europe is on the cutting edge of modern international cuisine and gazpacho is creeping into its repertoire and can be found on the restaurant menus of many major cities.