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This Week’s Vegetable Recipe Blog Feature
Soup… What Are You, Crazy?
I know what you’re thinking—soup?! In this heat?! Trust me, I get it. It’s been a hot start to July, and the last thing any of us wants is to stand over a hot stove. But hear me out, not all soups are created… hot.
This week, I’m inviting you to think outside the “crate” and the pot. With your crate full of crisp cucumbers, juicy cherry tomatoes, sweet peas, and crunchy kohlrabi, we’re diving into the refreshing world of cold soups—light, hydrating, and packed with flavor.
Whether you’re new to chilled soups like gazpacho or just looking for a new way to enjoy your veggies without heating up the kitchen, I’ve got you covered. Bonus: cold soups make for a great meal on the go!
Let’s take what’s fresh and turn it into something unexpectedly cool—literally.
Chilled Cherry Tomato Soup
Created by: Izzy – She Likes Food
Only a few ingredients but full of flavour! This soup does require turning on the oven, but only briefly—and it's totally worth it!
Ingredients
- 5 cups cherry tomatoes*
- 1/2 chopped yellow onion (or this week’s white onion*)
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 3 TBSP chopped fresh basil
- Olive oil
- Salt
- Pepper
Instructions
- Preheat oven to 400°F. Place cherry tomatoes on a parchment-lined baking sheet. Drizzle with 1 tsp olive oil and season with salt and pepper. Roast for 15 minutes until bursting.
- Sauté chopped onion, oregano, salt, and pepper in 1 tsp olive oil over medium heat. Add garlic for the final minute.
- Let tomatoes and onions cool slightly. Blend with basil until smooth. Chill for 1 hour before serving.
Chilled Pea Soup
Created by: Deb Clark
Cold pea soup only takes 15 minutes to make and is filled with bright, fresh flavor.
Ingredients
- 1 yellow onion, chopped (or this week’s white onion*)
- 2 cups shelled peas*, lightly steamed or boiled
- 2 cups chicken or vegetable stock
- 1 clove garlic, minced
- 1/2 tsp minced fresh thyme
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp pepper
- 1 TBSP olive oil
Optional Garnishes
- Olive oil drizzle
- Chopped dill
- Croutons
- Crème fraîche
Instructions
- Steam peas until tender. Let cool.
- Sauté onion with thyme for 5 minutes. Add garlic and turmeric; cook another minute.
- Blend onion mixture with peas and stock until smooth. Chill and serve garnished.
Cold Zucchini Soup
Created by: Bea
This refreshing soup is easy to make and full of flavor—perfect for lunch or dinner on a hot day.
Ingredients
- 1.5 cups zucchini*
- 2 tsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 2 tsp fresh basil
- Pinch of sea salt
Instructions
- Steam sliced zucchini until tender, about 10 minutes.
- Blend zucchini with olive oil, vinegar, basil, and salt until smooth.
- Chill in fridge for a few hours before serving.
Cold Beet Soup
Created by: Veronika’s Kitchen
A refreshing soup packed with nutritious beets, cucumbers, green onions, and dill—perfect for lunch on a hot summer day!
Ingredients
- 3 medium or 4 small red beets*
- 14 cups water
- 1 cup kefir or buttermilk
- 4 small cucumbers, finely diced*
- 6 large eggs, diced
- 3 bunches green onions, chopped
- 1 bunch dill, chopped
- Salt to taste
Instructions
- Boil beets in water for 40–50 minutes. Cool both beets and liquid.
- Boil and dice eggs while beets cook.
- Grate cooled beets. Mix into cooled liquid with kefir or buttermilk.
- Add cucumbers, eggs, green onions, and dill. Season with salt and stir.
- Chill in fridge 6–8 hours or overnight before serving.
Tips
- Always refrigerate before serving for the best flavor.
- Peel beets before boiling to remove any dirt.