A refreshing summer starter soup or great for a light lunch!

A delicious refreshing cold soup, this is an ideal dish for the warmer months. An all-time favorite in our house, I always make double the quantity as it never lasts very long!#nikicuisine #mycookbook

Just delicious easy soup :)

I love making potage soup with various vegetables.When I used zucchini, it turned out tastier than I expected and was a big hit, so now I make it a lot in the summer.In Step 3, the recipe calls for 200 ml of water, which should be just enough to cover the vegetables.Adjust the thickness of the potage to taste depending on the size of the zucchini.Note: Zucchini is a squash variety, and it's low in calories and is rich in carotene. Recipe by rose12

This easy and tasty dip is very popular during the summer time. In my recipe ingredients apart from yogurt and cucumber includes dill but some people like to use other types of herbs such as chives or mint as well.I like dill because first of all, this herbal plant has very beautiful soft taste and flavorful and secondly rich in vitamin A, vitamin C and very good to control blood cholesterol. If you add dill to your chicken or meat dishes, it gives wonderful flavor to your meals . Also it is great to freshly chopped and add to your salad.You can use dill freshly or keep dried dill to use in Winter time.#soup#Persian_soup#cold_Soup

Tasty, creamy avocado vegetable soup made with chayote squash and spice.

We make our own cold Gazpacho Soup from garden grown ripe ingredients, so the soup changes as different vegetables ripen.Here is the recipe from the wife of famous chef Jose Andres. It tastes better than what I have been doing. I am adding it so I wont forget when garden vegetables are in peak season again.

I'm really fond of marinating whole tomatoes in dashi stock and eating them chilled. I thought that a more western-flavored variation of that would be delicious, too!Adjust the amount of salt to the soup by tasting the soup after simmering the onions.Instead of parsley, you can use cucumber, okra or any green vegetable as a garnish. Please arrange it so that it looks colorful. Recipe by yaburie

I really enjoyed the chilled miso soup I had when I stayed in a hot-spring hotel in Niigata Prefecture. I changed the toppings and uploaded this recipe (the one at the hotel had sliced cucumber and shiso).( 1) You can use 2 cups of water + 1 tsp of instant dashi granules.( 2) Adjust the amount of miso according to what you're using.( 3) If you're planning to float some ice cubes in, prepare it on the saltier side. Recipe by Setsubunhijiki

Most people don't think of soup for dinner on a hot summer night, but a good chilled soup actually makes for a really delicious, light meal. Case in point, this coconut and corn soup. It's sweet yet bright tasting, rich but not heavy, and pairs wonderfully with some BBQ'd scallops or prawns, or grilled jerk chicken.

This is a chilled kabocha soup I made many times this summer. It's made from simple ingredients that you won't get tired of.During the cold months, try this soup warm.If you want to cool the soup quickly, place the pan of boiled kabocha on a large bowl of cold water. (Change the cold water many times). Then add it to the blender. Recipe by Mugitarou

I used to go to a grocery shop in Kobe specializing in imported foods. I saw beetroot tins there. I tried one because the colour was so beautiful, and made my first beetroot soup about 20 years ago.When you serve the soup warm, do not boil after adding the milk; this will ruin the nice aroma and beautiful colour. When you serve it chilled, chill the paste first before adding the milk; this way, you won't need to cook it for long and it will maintain its colour. Recipe by marilin36