4 No-Cook Chilled Soups

by Book Recipe
4 No-Cook Chilled Soups

Chilled Soups are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

4 No-Cook Chilled Soups
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Chilled Soups

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

CHILLED AVOCADO SPINACH SOUP (Servings: 4 people)

CHILLED AVOCADO SPINACH SOUP

  • 4 cups of Fresh Baby Spinach – 28Cals
  • 1 ripe Avocado, peeled and diced – 240Cals
  • 1 Garlic Clove, minced – 5Cals
  • 2 tbsps Fresh Basil – 2.5Cals
  • Ÿ cup Plain or Greek Yoghurt
  • 2 tbsps Freshly squeezed Lemon Juice
  • 1 tsp Smoked Paprika – 6Cals *optional
  • Salt & Pepper to Taste
  • 1 - 2 cups cups Cold Water

CHILLED CHICKPEAS SESAME SOUP (Servings: 5 People)

CHILLED CHICKPEAS SESAME SOUP

  • 2 cans of Chickpeas, rinsed & drained – 584Cals
  • 1 Garlic Clove, minced – 5Cals
  • 2 tbsps Sesame Seeds – 104Cals
  • Ÿ tsp Ground Cumin – 2Cals
  • 3 tbsps freshly squeezed Lemon Juice – 21Cals
  • 2 tbsps Extra Virgin Olive Oil – 238Cals
  • Salt & Pepper to Taste
  • 2 cups Cold Water

CHILLED MINT CUCUMBER YOGHURT SOUP (Servings: 4 People)

CHILLED MINT CUCUMBER YOGHURT SOUP

  • 4 cups Cucumber, roughly chopped – 64Cals
  • ½ cup Fresh Mint Leaves, roughly chopped – 8Cals
  • 1 Garlic Clove, minced – 5Cals
  • 1.5 cups Greek or Plain Yoghurt – 225Cals
  • 2 tbsps freshly squeezed Lemon Juice – 14Cals
  • 2 tbsps Extra Virgin Olive Oil – 138Cals
  • Salt & Pepper to Taste
  • ½ cup cup Cold Water

CHILLED SPICED TOMATO SOUP (Servings: 3)

CHILLED SPICED TOMATO SOUP

  • 3 cups Tomatoes, chopped 96Cals
  • Ÿ cup Cucumber, diced 4Cals
  • Ÿ cup Red Onion, diced 15Cals
  • Ÿ cup Red Bell Pepper, diced 11.5Cals
  • 1 Garlic Clove, minced 5Cals
  • 2 tbsps Balsamic Vinegar – 28Cals more if you like the taste of it
  • 2 tbsps Extra Virgin Olive Oil 138Cals
  • 1 tsp Cayenne Pepper 6Cals
  • ½ tsp Cumin 4Cals
  • Salt & Pepper to Taste
  • 1 cup Cold Wate

Instructions

The preparation steps are described in the video

Notes

  • No cooking required! Add all the ingredients into the blender and just blend it up. Chill in the fridge for at least 2 hours or overnight.
  • These recipes are easily adaptable to suit your diet, whether you're a vegan or vegetarian. Just change or omit the ingredients as needed.
  • The soups will keep well in the fridge for up to 3 days or freeze them up for up to 2 weeks
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Recipe video



Enjoy

Let us know what you think of today’s Chilled Soups tips, tricks, and hacks! Which one was your favorite soup?


Here are more ideas on the ingredients you can use:

  • VEGETABLES: Beets, cucumbers, summer squash, tomatoes, onions, bell peppers, celery, ginger, corn, avocado, scallions, spinach, arugula, basil, watercress, lettuce.
  • FRUITS: Mango, watermelon, peaches, cherries, strawberries, apples, papaya, cantaloupe
  • CREAMINESS: Yoghurt, silken tofu, milk or almond / cashew nuts.
  • ZEST: Add fresh citrus juice (lemon or lime) or a dash of vinegar for a better, more complex flavour.
  • RICHNESS: Add a drizzle of olive oil or avocado oil. Avoid coconut oil, which will harden if cold.
  • FULLNESS: Add beans such as black beans, white beans, chickpeas, lentils and more to make it a filling meal.
  • EXTRA KICK: Cayenne, minced jalapeĂąos, garlic cloves, chilli, harissa, sriracha, tabasco or paprika.
  • TEXTURE: Pulse very quickly if you like chunky soups or blend until smooth.

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