10 Refreshing Chilled Soups For Summer

A play on the traditional tomato-based Spanish dish, Megan Kone from Country Cleaver substitutes cherries in her gazpacho for a sweet taste of summer. The cherries add a burst of tartness, she says, which pairs nicely with her garnishes of fresh basil and (you guessed it) more cherries. (Gina Matsoukas, Running to the Kitchen)

Talk about dreamy! This soup calls for just eight simple ingredients, including Persian cucumbers and greek yogurt. Founder Tori Avey of the Tori Avey Blog adds milk to her recipe to achieve the true soup texture, and suggests lemon juice or chopped walnuts for even more flavor.  READ: 15 Surprising Ways to Use Greek Yogurt (Tori Avey)

This sweet strawberry soup from Heather Baird at Sprinkle Bakes makes a wonderful dessert. She even fashions her own caviar with grenadine and Grand Marnier to accompany her chilled bisque. (You probably won't be able to stop at just one bowl, is what we're saying.) (Sprinkle Bakes)

This creamy soup blends the perfect summertime flavors. Topped with fresh lobster and corn, Jonathan and Jessica Meter from Bite Sized use light ingredients to highlight the natural flavors in their recipe. READ: 10 Awesome Lobster Recipes For the Steamy Days of Summer (Bite Sized)

A traditional vichyssoise is made with pureed leaks, potatoes, heavy cream, broth and spices. Meike Peters of Eat in My Kitchen adapts her recipe so that it's light, heavy on the leeks, and comparatively low on the cream. She chooses to highlight the flavor of the vegetables, garnishing with crispy garlic chips. READ: 7 Ways to Cedar Plank Salmon (Eat in My Kitchen)

Anina Meyers from Anina's Recipes combines two classic flavors, carrots and ginger, to create a refreshing summertime taste. A hearty and healthy option, this soup requires very few ingredients, and instead of a fork, she recommend using a tangy celery stick to stir your soup if it gets too hot. (Anina's Recipes)

A wonderful blend of vegetables, this chilled soup is your local farmer's market in a bowl. Lori Lynn of Taste With the Eyes takes a more traditional pea soup and adds avocados, tomatoes, and mint. It's easy to see why she named her recipe "Spring Bliss" (though we suspect it's just as good all year long). RECIPE: No Soup is Bland When Served in a Homemade Pretzel Bowl (Taste With The Eyes)

With yogurt as a base, this soup is especially refreshing. Sue Moran from The View From Great Island says that her soup is at its best when it's icy cold, and ideally should be enjoyed out of small bowls, drinking glasses or mugs. (The View From Great Island)

Everyone loves piping hot tomato soup, but what about when it's chilled? This recipe from Jillian Bedell at From Away is a perfect way to keep cool after day of heat and humidity. The addition of a rich pesto cream ties the various flavors together, and Jillian is especially proud of the vodka, explaining that it's an extremely Southern touch. READ: Jamie Oliver's Vodka Arrabbiata Recipe (From Away)

Evan Thomas from The Wannabe Chef makes his signature summer appetizer (serve a larger portion if it's your dessert course) with herbs and sour watermelon. This simple-to-make soup can be garnished with blueberries for a beautiful burst of color and flavor, too. (Evan Thomas)