10 Refreshing Low Carb Summer Soups Recipes to Beat the Heat

Summer is the perfect time to enjoy light and refreshing meals that won't weigh you down. If you're following a low-carb diet but still want to savor the flavors of the season, look no further! In this blog post, we've curated a collection of 10 mouthwatering low-carb summer soup recipes that are packed with nutrition, vibrant colors, and tantalizing tastes. These soups are not only delicious but also help you stay cool and hydrated during the scorching summer days. So grab your ladle and get ready to indulge in these sensational soup creations!

  1. Chilled Cucumber Avocado Soup: Ingredients:
  • 2 large cucumbers, peeled and seeded
  • 1 ripe avocado
  • 1 cup plain Greek yogurt
  • 1/4 cup fresh mint leaves
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
Instructions: In a blender, combine all the ingredients until smooth. Season with salt and pepper. Chill in the refrigerator for at least 2 hours before serving. Garnish with a sprig of fresh mint and enjoy!
  1. Gazpacho: Ingredients:
  • 4 ripe tomatoes, diced
  • 1 cucumber, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
Instructions: Combine all the ingredients in a blender and blend until smooth. Season with salt and pepper. Chill in the refrigerator for a few hours before serving. Serve with a drizzle of olive oil on top for an extra touch of flavor.
  1. Thai Coconut Chicken Soup: Ingredients:
  • 2 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 1 cup cooked chicken breast, shredded
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon Thai red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
Instructions: In a large pot, bring chicken broth and coconut milk to a simmer. Add the red curry paste and stir until dissolved. Add the chicken, bell pepper, fish sauce, and lime juice. Simmer for 10 minutes. Serve hot and garnish with fresh cilantro.
  1. Chilled Avocado and Lime Soup: Ingredients:
  • 2 ripe avocados
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons lime juice
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions: In a blender, combine the avocados, vegetable broth, coconut milk, lime juice, green onions, and garlic. Blend until smooth. Season with salt and pepper. Chill in the refrigerator for at least 1 hour before serving. Garnish with fresh cilantro.
  1. Cold Tomato and Basil Soup: Ingredients:
  • 4 ripe tomatoes, diced
  • 1/4 cup fresh basil leaves
  • 2 cloves of garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions: Combine the tomatoes, basil, garlic, olive oil, and balsamic vinegar in a blender. Blend until smooth. Season with salt and pepper. Chill in the refrigerator for a few hours before serving. Serve with a sprinkle of fresh basil on top.
  1. Chilled Zucchini Soup: Ingredients:
  • 4 medium zucchinis
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 2 cloves of garlic, minced
    • 3 cups vegetable broth
    • 1/2 cup heavy cream (or coconut cream for a dairy-free option)
    • Salt and pepper to taste
    • Fresh basil leaves for garnish

    Instructions:

    1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.

    2. Add the zucchini to the pot and cook for about 5 minutes, until slightly softened.

    3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15-20 minutes until the zucchini is tender.

    4. Use an immersion blender or transfer the soup to a blender to puree until smooth.

    5. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.

    6. Chill the soup in the refrigerator for at least 2 hours.

    7. Serve the chilled zucchini soup garnished with fresh basil leaves for added freshness.

    1. Spicy Shrimp and Coconut Soup: Ingredients:

    • 1 lb shrimp, peeled and deveined
    • 1 can (14 oz) coconut milk
    • 2 cups chicken or vegetable broth
    • 1 red bell pepper, thinly sliced
    • 1 small zucchini, diced
    • 2 tablespoons Thai red curry paste
    • 2 tablespoons fish sauce
    • 1 tablespoon lime juice
    • Fresh cilantro for garnish

    Instructions:

    1. In a large pot, bring the coconut milk and broth to a simmer over medium heat.

    2. Add the red curry paste and stir until dissolved.

    3. Add the shrimp, bell pepper, zucchini, fish sauce, and lime juice. Simmer for about 5-7 minutes until the shrimp is cooked through.

    4. Serve the spicy shrimp and coconut soup hot, garnished with fresh cilantro.

    1. Chilled Watermelon Gazpacho: Ingredients:

    • 4 cups diced seedless watermelon
    • 1 large tomato, diced
    • 1 cucumber, peeled and diced
    • 1 small red onion, chopped
    • 2 tablespoons lime juice
    • 1 tablespoon extra virgin olive oil
    • Salt and pepper to taste
    • Fresh mint leaves for garnish

    Instructions:

    1. In a blender, combine the watermelon, tomato, cucumber, red onion, lime juice, and olive oil. Blend until smooth.

    2. Season with salt and pepper.

    3. Chill the watermelon gazpacho in the refrigerator for at least 1 hour.

    4. Serve cold, garnished with fresh mint leaves for a burst of flavor.

    1. Chilled Spinach and Avocado Soup: Ingredients:

    • 2 cups fresh spinach
    • 1 ripe avocado
    • 1 cup plain Greek yogurt
    • 1/4 cup fresh parsley leaves
    • 1 clove garlic, minced
    • 2 tablespoons lemon juice
    • Salt and pepper to taste
    • Toasted almond slices for garnish


    Instructions:

    1. In a blender, combine the spinach, avocado, Greek yogurt, parsley, garlic, and lemon juice. Blend until smooth.

    2. Season with salt and pepper.

    3. Chill the spinach and avocado soup in the refrigerator for at least 1 hour.

    4. Serve chilled, garnished with toasted almond slices for added crunch.

    1. Chilled Beet Soup: Ingredients:

    • 2 large beets, roasted and peeled
    • 1 cup plain Greek yogurt
    • 1 tablespoon lemon juice
    • 1 tablespoon honey (optional for added sweetness)
    • Salt and pepper to taste
    • Fresh dill for garnish 

    Instructions:

    1. In a blender, combine the roasted and peeled beets, Greek yogurt, lemon juice, and honey (if using). Blend until smooth.
    2. Season with salt and pepper.
    3. Chill the beet soup in the refrigerator for at least 2 hours.
    4. Serve chilled, garnished with fresh dill for a delightful burst of flavor.

    With these 10 low-carb summer soup recipes, you can stay on track with your low-carb diet while enjoying the vibrant flavors of the season. From chilled cucumber avocado soup to spicy shrimp and coconut soup, there's something for everyone to beat the summer heat. These refreshing soups will not only keep you cool but also provide you with essential nutrients and flavors that will leave you feeling satisfied and refreshed. So, dive into these delicious creations and savor the taste of summer in every spoonful!

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