5 No-cook cold soups that you can relish in every season


There’s nothing more comforting than a hearty bowl of soup served with a choice of bread. It sounds so rejuvenating! Interestingly in the age of culinary innovations and fitness enthusiasm, soups too have paved their way into our daily diet, breaking the age-old shackles of restricting to just one season.

You would be amazed to know that around the world soups are relished in several ways and some soup cultures will surely surprise you with their taste, texture and amalgamation of ingredients and even their temperature. Yes, if you thought soups were only rejoiced piping hot, then, here are 5 interesting no-cook cold soups that you must try this season.

Tomato and cucumber soup To make this delicious no-cook soup, wash and clean the veggies and cut them into desired shapes. You need 1 bowl of chopped tomatoes, 1 bowl chopped or diced cucumber, 1 bowl red bell peppers, 2 garlic cloves, some salt and pepper. To add a creamy texture, you can ½ a cup bread crumbs along with 2 tablespoon olive oil, 1 tablespoon lemon juice, some paprika, and last but not the least, a handful of coriander leaves or parsley to give this chilled soup an aromatic twist. Blend it all into a smooth paste and serve chilled !

Chilled cucumber soup

To make this delicious soup, you need two fresh cucumbers, peeled and deseeded. Next chop the cucumbers nicely. Next take a blender, add in the cucumbers, 1 cup fresh yoghurt, handful of coriander leaves along with some salt, pepper and 2 green chilies. Then add in ½ cup chopped spring onions and ¼ cup fresh cream. Blend it once and add in some mixed herbs.Garnish and relish the way you like. To make it more amazing you can replace regular salt with garlic salt. It tastes best when served chilled.

Creamy corn soup

Well, this recipe will make you ditch your regular sweet corn soup; Yes, it is that delicious. To make this easy recipe, you need 2 cups of par-boiled corn kernels. Take a blender, add in the corns, ½ cup yellow bell pepper, then add in ½ cup onions. To make the soup creamy you can add 1 cup hung curd and ½ a cup buttermilk to give the soup a thick consistency. Lastly, add 2 garlic cloves, paprika and a dash of oregano, give this soup a nice mix and make a smooth bend. Refrigerate the soup for 2 hours and serve cold with a dash of fresh cream and coriander on top.

Chickpea soup with sesame

This indulgent yet satiating soup will leave you surprised with the enticing fusion of flavours. To make this yummy soup. Soak chickpeas overnight and boil them with a dash of salt, then drain excess water and keep aside. Take a blender, add in 2 cups of chickpeas and 2 tablespoon of white sesame, 2 small garlic cloves, 1 teaspoon roasted cumin powder, 3-4 tablespoons of lemon juice, 1 handful coriander leaves, salt and pepper. Give it a nice blend and then add in ½ cup water and add some mixed herbs and chilli powder as per your preference, blend it all again. Transfer the soup to a bowl and refrigerate it to perfection. Garnish the way you like and serve with a bread of your choice.

Spinach and avocado soup

To make this easy to cook green soup, you need 2 cups of baby spinach. Par boil the spinach leaves if you want or else you can wash them and use for them soup. Take a blender, add in the baby spinach leaves, then add in 1 avocado flesh along with 1 cup of fresh cream and two green chilies. Give it a nice stir, then add in 1 garlic clove and ½ teaspoon fresh ginger paste along with ½ cup spring onions. Lastly, add in some soaked and peeled almonds along with some salt and pepper, and blend them together and refrigerate the soup and serve with a dollop of fresh cream and coriander to enjoy!

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