List of cold soups

A bowl of Okroshka soup

This is a list of notable cold soups. Soups have been made since ancient times. In warm climates, or in summer, many cultures make traditional cold soups. These soups tend to be lighter than winter soups and typically contain less fat and meat per serving. Some are purely vegetable based but many use light meat or fish stocks.

Cold Soups

Name Image Origin country Summary description
Ajoblanco Spain Spanish cold soup typical from Granada and Málaga (Andalusia). It is also a common dish in Extremadura (Ajo Blanco Extremeño).[1] This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar
Avocado soup Can be prepared and served as a cold or hot soup
Banana soup United States, Alaska Banana soup is a thick, milk-based soup made with bananas and served cold.
Borscht Chinese, Ukraine, Poland, Russia, International Made from beets with optional onions, garlic, carrots and celery or root parsley, etc. Traditionally served warm or hot.
Fruit soup Soup prepared using fruit as a primary ingredient. Pictured is Chinese fruit soup. Some fruit soups are also served warm or hot.
Gazpacho Spain In Andalusia, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt.
Naengmyeon Korea Cold noodle soup in cold meat broth
Naengguk Korean Refers to all kinds of cold guk (soups) in Korean cuisine, mainly eaten in summer. It is so called changuk, which literally means "cold soup" in pure Korean, while the term naengguk is a combination of a hanja word and a pure Korean word with the same meaning.
Okroshka Russia A mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread.
Salmorejo Spain Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil, garlic and vinegar. The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled eggs.
Swedish fruit soup Sweden Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.[1]
Tarator Bulgaria, Macedonia, Serbia, Greece, Turkey,

Balkan Region

 Tarator, tarathor, taratur, or ttalattouri is a soup, appetizer, or sauce found in the cuisines of Eastern Europe. It generally includes ground walnuts, garlic, and yogurt or tahini, and often cucumber, herbs, and vinegar or lemon juice.
Vichyssoise France Vichyssoise is a purée of leeks, onions, potatoes, cream and chicken stock. It is served cold.

See also

References

  1. ↑ Marrone, T. (2014). The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun. Storey Publishing, LLC. p. 313. ISBN 978-1-60342-927-6.

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