ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Fabulous Gluten-Free, Kosher, Chilled Summer Soups

Updated on June 27, 2018
Natalie Frank profile image

Natalie, a Ph.D. in Clinical Psychology, is a freelance writer who is always searching for what lies within the potential.

There’s nothing quite so satisfying for a light meal or appetizer as soup. In the summer, however, even when in an air conditioned environment, hot soup is not always a welcome addition to dinner. Try these cold soups instead, and let yourself keep enjoying this delicious dish all year long.

Honeydew Blueberry Soup perfect for those hot summer days
Honeydew Blueberry Soup perfect for those hot summer days

Honeydew Blueberry Soup

Serves: 4


  • 1 ripe honeydew

  • 1 pint fresh blueberries (frozen works fine as well)

  • 1 teaspoon fresh lemon juice

  • 2 - 3 fresh mint leaves (or 4 - 5 drops mint extract) + extra as garnish (optional)

  • ¼ cup cream or half and half (optional)

  • Toasted coconut (optional)


  1. Pour ¼ of the blueberries into a large bowl and smash with the back of a fork

  2. Cut the melon from the rind and into one inch pieces. Puree with the mint leaves or extract until completely smooth with no lumps in a food processor or blender. Pour into the bowl with the smashed blueberries.

  3. Add the lemon juice, the rest of the blueberries and the cream or half and half (if desired). Stir well until fully combined.

  4. Chill until quite cold.

  5. To serve, ladle soup into individual bowls and sprinkle toasted coconut on top (if desired). Garnish each bowl with mint leaves.

Simple Garden Gazpacho will add a kick to your day
Simple Garden Gazpacho will add a kick to your day

Simple Garden Gazpacho

Serves: 4


  • 1 large can gluten free tomato juice

  • 1 regular sized can gluten free diced tomatoes

  • 1 small vidalia onion (if available or white onion it not), chopped

  • 1/2 teaspoon fresh garlic, minced

  • 1 ripe avocado, peeled, pitted and diced

  • ¾ cup fresh frozen corn kernels

  • ⅓ cup chopped fresh cilantro

  • 1 tablespoon fresh lime juice

  • ¼ teaspoon italian seasoning

  • A pinch of salt and pepper (to taste)


  1. Pour tomato juice and diced tomatoes into a large bowl. Stir until combined.

  2. Add all the other ingredients and stir well until fully combined.

  3. Chill and serve

You don't have to be Russian to love Borscht
You don't have to be Russian to love Borscht

Traditional Russian Borscht

Serves: 6

There are several types of but I like this simple one for summer time. It’s great garnished with a dollop of sour cream.


  • 1 pound beets, peeled and cut into matchsticks or shredded (reserve a small piece of beet to grate over the finished soup for color)

  • 2 medium onions, sliced into thin rounds then quartered

  • 2 large carrots, peeled and cut into matchsticks or shredded

  • 3 cups red cabbage, chopped or shredded

  • 2 large potatoes, peeled and cubed

  • 2 tablespoons olive oil

  • 5 cups gluten free vegetarian beef bouillon (can used canned, powdered or cubes)

  • Juice of 1/2 a lemon

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon honey

  • 1 teaspoon fresh minced garlic

  • ¼ teaspoon fresh dill

  • ¼ teaspoon fresh parsley

  • ¼ teaspoon allspice

  • Salt and Pepper to taste

  • Sour cream (optional, omit for vegan soup)

  • Finely chopped parsley or chives (optional, for garnish)


  1. If you have a food processor this recipe is really easy. You can use the shredding blade to shred the beets, cabbage, onions, and carrots quickly.

  2. Chop the potatoes.

  3. Heat the oil in a large pot over medium heat.

  4. Add beets onions carrots and potatoes and saute until just tender, about 5 minutes.

  5. Add the stock and honey and bring to a boil. Boil vegetables until fully tender, about 10 minutes.

  6. Before you remove soup from the heat add a quarter cup grated beet. This will enhance the deep red color. Stir and boil together with the rest of the vegetables for about one minute. (This step is not a necessity and if you are short on time you can omit it).

  7. Remove soup from heat. Stir in honey, garlic, allspice, dill, parsley, vinegar, lemon juice, salt and pepper.

  8. Chill fully.

  9. Ladle soup into bowls and add a large dollop of sour cream on top of each (omit for vegan). Sprinkle with parsley or chives.

Cool off with this Watermelon, Cucumber, Acai Berry Bisque
Cool off with this Watermelon, Cucumber, Acai Berry Bisque

Watermelon, Cucumber, Acai Berry Bisque

Serves: 4


  • 1 small seedless watermelon, diced (about 5 cups), divided

  • 2 cups plain yogurt

  • 1 medium cucumber, peeled, seeded, diced (about 1 1/2 cup)

  • 1 medium-size red bell pepper, seeded, diced (about 1 cup)

  • 1 medium-size yellow bell pepper, seeded, diced (about 1 cup)

  • 1 small jalapeño chille, seeded, minced

  • ½ cup acai berries, divided

  • 2-3 celery stalks, diced (about 1/2 cup)

  • 1 small Vidalia onion (or if unavailable a red onion), diced (about 1 cup)

  • 1 tablespoon honey (warm if too thick)

  • 1/4 cup finely chopped fresh mint + extra whole leaves for garnish

  • ½ tablespoon anise

  • 3 tablespoons fresh lime juice

  • 2 tablespoons red wine vinegar

  • 1/4 teaspoon salt


  1. Puree 4 cups of diced watermelon and ¼ cup of juniper berries in blender until smooth. Transfer puree to large bowl.

  2. Add yogurt and mix well.

  3. Add remaining 1 cup diced watermelon ¼ cup juniper berries and the rest of the ingredients. Stir until well combined.

  4. Cover soup and refrigerate until cold, at least 2-3 hours.

  5. Ladle into bowls and garnish with mint leaves.

Chilled Cantaloupe Mango Soup provides a medley of flavor
Chilled Cantaloupe Mango Soup provides a medley of flavor

Cantaloupe, Mango Melange

Serves: 4


  • 1 medium cantaloupe, peeled, seeded, and cut into large cubes

  • 1 mango (about 1/4 cup) cut into chunks
  • 1 pear, peeled, cored and cut into chunks
  • 1 peach, peeled cored and cut into chunks
  • ½ cup orange juice

  • 1 tablespoon lemon juice

  • ½ teaspoon cinnamon

  • 8 ounces (1 cup) gluten free, kosher, Greek honey yogurt, plus extra for garnish.

  • 1 Tablespoon honey

  • 2 teaspoons freshly grated ginger

  • 6-7 Fresh mint leaves + extra for garnish


  1. Place half of the cantaloupe, the mango, the pear, peach and half of the yogurt into the bowl of a blender or food processor. Pulse to combine.
  2. Add the remaining cantaloupe and the rest of the ingredients and blend on medium until consistency is smooth and creamy.
  3. Cover and chill for 1-2 hours
  4. Ladle into bowls, garnish with a dollop of yogurt and fresh mint.

Strawberry Coconut Soup

Serves: 6


  • 3 pounds strawberries, cleaned and sliced

  • 1 banana, sliced

  • 1 ½ cup vanilla Greek yogurt

  • ¾ cup orange juice

  • 1 tablespoon lemon juice

  • 4-5 mint leaves

  • 4 tablespoons honey

  • ½ cup gluten free coconut cream + extra for garnish

  • 1 teaspoon vanilla extract

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground clove

  • ¼ teaspoon ground cinnamon

  • 2 tablespoons toasted coconut + extra for garnish

  • 1 tablespoon orange zest (garnish)


  1. Combine all ingredients except orange zest in a blender and pulse until combined

  2. Blend until smooth

  3. Transfer to a large bowl and chill for 1-2 hours

  4. Ladle into serving bowls, sprinkle with orange zest. Garnish with a whole strawberry, a small dollop of coconut cream and toasted coconut

Roasted Butternut Squash and Pear Bisque is great for any time of year
Roasted Butternut Squash and Pear Bisque is great for any time of year

Roasted Butternut Squash and Pear Bisque

Servings: 4


  • Two Butternut Squash, halved lengthwise, seeded
  • 4 teaspoons brown sugar
  • 4 teaspoons kosher butter or margarine
  • 2 teaspoons cinnamon
  • 2 teaspoons allspice
  • 1 teaspoon vanilla extract
  • 1 Vidalia onion (or small white onion if Vidalia is unavailable), cut into chunks
  • 1 large carrot, sliced
  • 1 tablespoon vegetable oil
  • 1 teaspoon fresh chopped garlic
  • 2 ripe pears, peeled, seeded and cut into chunks
  • 2 cups gluten free vegetable broth or consomme
  • ½ cup half and half or non-dairy creamer
  • Salt and Pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Place halved squash flesh side up in a shallow baking pan. Place a teaspoon of butter or margarine in the middle of each. Sprinkle each with one teaspoon of brown sugar, and a half teaspoon each of cinnamon and allspice. Pour in enough water to cover the bottom of the pan.
  3. Roast 50 - 60 minutes or until flesh is tender when pierced with a fork.
  4. While squash is cooking, heat oil in a large pot over medium heat. Add onion and carrots and saute until just translucent, about 5 minutes.
  5. Add pears and saute for another 3 minutes.
  6. Add vegetable broth or consomme and garlic and stir to combine.
  7. Scoop out squash from the skin with a spoon and add to the pot with onion,carrots and pears. Stir to combine. Bring to a boil and turn down to simmer for 10 minutes.
  8. Remove from heat. Add vanilla, half and half or non-dairy creamer, salt and pepper to taste. Stir to combine.
  9. Transfer contents of pot to blender and blend until smooth.
  10. Transfer to a large bowl and cover. Chill for at least 2-3 hours.


This website uses cookies

As a user in the EEA, your approval is needed on a few things. To provide a better website experience, uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at:

Show Details
HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
LoginThis is necessary to sign in to the HubPages Service.
Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
AkismetThis is used to detect comment spam. (Privacy Policy)
HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the or domains, for performance and efficiency reasons. (Privacy Policy)
Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
MavenThis supports the Maven widget and search functionality. (Privacy Policy)
Google AdSenseThis is an ad network. (Privacy Policy)
Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
Index ExchangeThis is an ad network. (Privacy Policy)
SovrnThis is an ad network. (Privacy Policy)
Facebook AdsThis is an ad network. (Privacy Policy)
Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
AppNexusThis is an ad network. (Privacy Policy)
OpenxThis is an ad network. (Privacy Policy)
Rubicon ProjectThis is an ad network. (Privacy Policy)
TripleLiftThis is an ad network. (Privacy Policy)
Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)
ClickscoThis is a data management platform studying reader behavior (Privacy Policy)