3 Chilled Summer Soups That Keep You Cool!

We normally think of having a hot bowl of soup on a cold winter's day, but how about having a chilled bowl on a hot summer's day? If you're looking for a new way to stay cool in these last days of summer, read on for three delicious, healthy soups that are sure to fit the bill.

1. Chilled corn and avocado soup: Keep your summer diet on track with this cool corn-based concoction. Make a meal of it with a side of fresh lobster salad, which will complement the flavor of the soup.

3 ears of corn, shucked
2 tbsp. olive oil
1 garlic clove, chopped
1 shallot, chopped
2 avocados
1 lime, juiced
3 tbsp. Greek yogurt
Salt and pepper to taste

Preheat oven to 375 degrees. Rub corn with olive oil, salt and pepper, and roast for 15 minutes. Remove corn from cob, but save both cobs and kernels. In a pan over medium heat, sauté garlic and shallots until they're soft. In a large pot, place corn cobs and half the kernels, garlic, shallots, a pinch of salt and enough water to just almost cover the cobs. Cover the pot and simmer for about 15 minutes, until the liquid is reduced. Discard the cobs and blend the mixture with avocados, lime juice, yogurt, salt and black pepper. Depending on your preference, add more water or yogurt. Cool the soup in the refrigerator completely. May garnish the top with corn kernels, sliced avocado and parsley.

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2. Peach, basil and golden tomato gazpacho: This recipe takes advantage of some of summer's best produce, like bursting ripe peaches and sweet golden tomatoes. All you have to do is give the ingredients a whirl in the blender and serve - chilled, of course!


4 c. peaches
2 c. golden tomatoes
2 c. cucumber
1 small red onion, halved and peeled
4 tbsp. extra virgin olive oil
3 tbsp. champagne vinegar
2 limes, juiced
1 large handful basil
1 tsp. ground cumin
1 tsp. dried red chili flakes
1 tsp. honey
2 ½ tsp. sea salt
Freshly cracked black pepper
1 c. filtered water

Place all ingredients in a blender and pulse until well combined, but still chunky. Cover and refrigerate for at least an hour, or until completely chilled. Serve garnished with finely diced peach or tomato.

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3. Curried corn and coconut soup: Want to impress your dinner guests? Whip up this elegant, mouthwatering soup, which gets its exotic flavor from curry powder and coconut milk.


4 ears of corn, shucked
1 tbsp. olive oil
1 onion, chopped
1 garlic clove, crushed
1 tbsp. curry powder
2 13.6 oz. cans of low-fat coconut milk
3 c. low-sodium chicken stock
1 tbsp. unsalted butter
Sea salt and freshly cracked pepper to taste
1 lime, juiced

Directions: Remove corn from the cob and set aside. Reserve the cobs and slice each one in half vertically. In a large pot, add olive oil and heat until shimmering. Add the onion and garlic and let cook for 3-5 minutes, stirring occasionally. Add the curry powder and cook for a minute. Place corn kernels and cobs in pot. Add coconut milk and chicken stock and bring to a boil. Season with salt and pepper. Reduce to a simmer and cover partially, cooking for 20 minutes. Remove the soup from the heat and take out the cobs. Let the soup cool for 15 minutes before blending. Puree for 2-3 minutes until well combined. Run the soup through a fine mesh sieve, pressing on the solids to extract the liquid.

Place back in the pot and add the butter. Season with salt and pepper if necessary and add the lime juice.

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