10 Arguments For Supping On (Chilled) Soup in the Summer

Add a dose of Southeast Asian flair to this classic Spanish soup by introducing Thai basil, cilantro, ginger, and rice wine vinegar to the mix.

Creamy crab-topped avocado soup can easily be adapted for vegans by omitting the briny crab garnish, making it a versatile dinner party appetizer.

Tomatoes, watermelon, cucumbers, onion, and jalapeños ensure that this chilled soup is anything but plain.

This potato leek soup, from the grande dame of French cookery, may be enjoyed hot or chilled down, à la vichyssoise, with the addition of an extra pinch of salt and splash of cream, since flavors are muted when chilled.

Pair lush, buttery avocado with crisp cukes for a creamy, green soup that you'll want to make time and time again.

Watermelon and blueberries might seem like an odd ingredients to star in a savory-leaning soup, but these juicy Summer fruits whirl up into a bright pink gazpacho that's absolutely worth making while they're in season.

For a taste of the luxe Canyon Ranch Spa, try this refreshing, creamy cucumber-yogurt soup that comes straight from their menu.

A variety of green veggies, including green bell peppers, cucumbers, tomatillos, and scallions add both color and flavor to this Spanish soup.

Zucchini and basil team up for a protein packed soup that'll get you through the hottest of days.

Have you tried tomato-based gazpacho's creamy cousin, white gazpacho? If not, hustle to the kitchen pronto, this creamy almond- and garlic-based soup is worth trying at least once.