BY THE OPTIMIST DAILY EDITORIAL STAFF
What better way to cool off from the extreme temperatures this summer than by treating yourself to a refreshingly cold vegan soup? Whenever you want to beat the heat while being conscious of what is contributing to the dramatic rise in temperatures (an excess of carbon emissions—a big percentage of which come from the meat and livestock industry), then these five soups are easy, healthy, and make a colorful addition to the table.
Cucumber avocado gazpacho
This variation of the traditional Spanish gazpacho soup, courtesy of Crowded Kitchen, only takes 10 minutes to make. Throw cucumber, celery, onion, garlic, oil, vinegar, and fresh herbs into a blender. If you want a touch more creaminess, then an avocado will do the trick. Keep the mixture in the fridge for an hour before serving for an extra refreshing snack.
Leek and potato vichyssoise
This delicious cold soup is a summer essential for unbearably hot days. Plus, the recipe, from No Sweat Vegan, calls for leek greens, so don’t toss leek sheaths next time you’re wondering what to do with them. Cook the soup on the stove, blend and cool in the fridge. Top it off with vegan yogurt or cream and serve it with a side salad or some bread.
Strawberry, watermelon, and basil gazpacho
This vibrant soup from Crowded Kitchen only takes a few minutes to prepare and uses only seasonal produce. Mix basil, lime juice, and jalapeno with strawberry, watermelon, and mint for depth of taste and freshness.
Cool minty peach soup
Not only is this tasty soup vegan, but it’s paleo and gluten-free, too! A peach soup is perfect for the summer months as peaches are in season. Bake the peaches to easily remove the skin, mix with mint, stevia, water, and coconut yogurt and then throw it all into a blender. Tasting Page recommends garnishing the soup with a fresh mint sprig and a dollop of vegan yogurt.
Cold corn chowder
This recipe offers another great way to reduce food waste by calling for corn cobs to make scrumptious homemade corn stock. Combine the stock with sautéed ginger, garlic, potatoes, celery, carrots, and more corn. Then, throw it all in an immersion blender with coconut milk and lime juice. Make sure to cool the soup in the fridge before serving.
