Who says it has to be cold outside to enjoy a hearty bowl of soup?  Summer is also the perfect time to enjoy soups, hot or cold.  So hit a farmer’s market, gather your fave veggies and try these fresh and flavorful summer soup recipes that are a breeze to make.

Raw carrot avocado soup

1 avocado, chopped

4 carrots, peeled and chopped

2 ribs of celery, chopped

1/2 medium onion, chopped

1 clove of garlic, pressed

1/2 tsp salt

4 Tbsp olive oil

1 1/2 cups of water for blending

1/2 medium tomato, finely chopped

1 scallion, sliced


In a blender, add all of the ingredients except the tomato and scallion.  Puree ingredients until smooth.  Garnish with chopped tomatoes and scallion.



Shrimp Gazpacho


1 cucumber, sliced

1/2 small red onion, minced

1 bunch fresh parsley, chopped

1 red bell pepper, chopped

1 clove garlic

juice of 1 lime

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 cups tomato juice

1/4 tsp salt

1/8 tsp pepper

16 large raw shrimp, peeled and deveined



First, make the gazpacho. Combine all ingredients except for shrimp in a high-speed blender or food processor. Whirl until just blended. Taste gazpacho and season with extra salt and pepper if needed. Place in the fridge while you prepare the shrimp.

For the shrimp, heat up two tsp olive oil in a large skillet over medium heat. When hot, add the shrimp and briefly saute until pink and curled. This will take only about 4 minutes since shrimp cook so fast. Sprinkle shrimp with salt and pepper and remove from heat.

To serve, ladle the chilled gazpacho into bowls and top with four sauteed shrimp.



Summer Corn Chowder

cups fresh corn kernels or one 10-ounce package frozen whole kernel corn (2 cups)

One 14-ounce can vegetable broth

One 12-ounce package frozen shelled sweet soybeans (edamame), one 10-ounce package frozen baby sweet peas

large onion, chopped (1 cup)

teaspoons fresh marjoram or oregano or 3/4 teaspoon dried marjoram or oregano, crushed

1/2 teaspoon salt

1/4 to 1/2 teaspoon ground white or black pepper

One 14 3/4-ounce can no-salt-added cream-style corn

cup cubed lean cooked ham or cooked turkey ham

2/3 cup fat-free milk

teaspoon Worcestershire sauce

Fresh marjoram or oregano sprigs (optional)


In a large saucepan bring fresh or frozen corn, broth, edamame, onion, the 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and white pepper to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until corn and onion are tender. Stir in undrained cream-style corn, ham, milk and Worcestershire sauce. Heat through.

If desired, garnish each serving with a fresh marjoram sprig. 

Here is a variation:  Crab Corn ChowderPrepare as directed above except omit the ham. Stir in one 6-ounce can crabmeat, drained, flaked and cartilage removed, with cream-style corn.