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
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.
Ajoblanco		Spain	Spanish cold soup typical from Granada andMálaga (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
Borcht		Chinese, Ukraine, Poland, Russia, International	Made from beets with optional onions, garlic, carrots and celery or root parsley, etc.
Fruit soup			Soup prepared using fruit as a primary ingredient. Pictured is Chinese fruit soup. Some fruit soups are also served warm or hot.
Naengmyeon		Korea	Cold noodle soup in cold meat broth
Gazpacho		Spain	Soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia.
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.
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.
Vichyssoise		France	Vichysseoise is a purée of leeks, onions, potatoes, cream and chicken stock. It is served cold.
Swedish fruit soup		Sweden	Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.[1]

See also

• List of soups

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.