5 Summer Soup Recipes For Kids

Hello mommies, I am back here with yet another some great recipes for you to try.

Now that summers have come with their full heat and temperatures are rising with every day, you need to change your kid’s platter; it is now time to avoid warm foods and serve the food that helps to beat the heat & is nutritious too.

How about some healthy summer soups? Today I shall share five Summer Soups Recipes that your kids will absolutely love.

Read On.

Cucumber Tomato Summer Soup

Ingredients:

2 pounds tomatoes, cored and chopped
1 medium cucumber, peeled, seeded, and chopped
1/2 small red onion, chopped
2 slices day-old Italian bread, crust removed and torn into small pieces
2 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
2 teaspoon vanilla extract
1 teaspoon minced fresh garlic
1/4 teaspoon salt and freshly ground black pepper
Chopped fresh Italian parsley

Method:

Blend together half of chopped tomato, half of cucumber, onion, bread, oil, vinegar, garlic, salt and pepper with ½ cup of water.mbine 2 cups tomato, and 1 cup cucumber, the onion, bread, oil, vinegar, garlic, salt, pepper, and 1/2 cup water in a blender or food processor. Blend until smooth, you can try blending in batches for smoother mix.

Transfer to a serving bowl.

Stir in remaining tomatoes and cucumber.

Chill up to 2 hours before serving.

Garnish with parsley.

Serve.

Cold Peach Summer Soup

Ingredients:

1 medium carrot, peeled and thinly sliced
1 (¼”) piece ginger, peeled and thinly sliced
½ cup plain Greek yogurt
2 tsp. fresh lime juice
1 jar canned peaches in syrup, drained or use store-bought
Kosher salt, to taste
¼ cup sliced almonds, lightly toasted, for garnish

Method:

Simmer carrot, ginger, and 1½ cups water in a saucepan over medium-high heat until tender, this will take around 5 minutes.

Using a slotted spoon, transfer carrots and ginger to a blender along with ¾ cup of the cooking liquid

Let it cool slightly.

Now add yogurt, lime juice, peaches, and salt. Blend again until smooth.

Chill 2 hour before serving.

Garnish with almonds.

Serve.

Smooth Cucumber Summer Soup

Ingredients:

4 cucumbers, peeled, if desired, seeded, and chopped
2 – 3 coarsely chopped green onions
1/2 cup water
1 avocado, halved, seeded, and peeled
2 tablespoons lemon or lime juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cayenne pepper (optional)

Method:

Blend cucumbers, green onions, garlic, cayenne and avocado. Now add water, lemon juice, oil, salt and black pepper, blend again to form a smooth mixture.

Chill up to 2 hours before serving.

Garnish each serving with yogurt.

Serve.

Spicy Watermelon Summer Soup

Ingredients:

6 Cups Watermelon
2 Tomatoes
1 Cucumber
1 Serrano Pepper, minced
1 Lime
¼ Cup Cilantro, finely chopped
¼ Cup Basil, finely chopped
1 Teaspoon Sugar
Pinch Salt

Method:

Cut the watermelon half into layers and then cube it.

Measure out six cups and purée it until smooth. Reserve the remaining cubes for garnish.

Slice the bottom off each tomato. Making “C” cuts into the tomato this way because we want to cut off the flesh and to avoid the seed membrane.

Purée the tomatoes in the food processor.

Peel the cucumber and cut away the seeds with a knife, very carefully; Purée the cucumber to form smooth liquid.

In a large mixing bowl, mix together the puréed tomatoes, cucumber and watermelon.

Put the tomato-cucumber-watermelon mixture through a sieve to remove the extra pulp.

Add the cilantro, basil, sugar, lime and salt to taste.

Chill for at least an hour.

To serve, place some of the remaining watermelon chunks in a shallow bowl and fill with the summer soup.

Finish with some fresh mint leaves.

Serve.

Melon / Cantaloupe Summer Soup

Ingredients:

6 cups of cantaloupe or honeydew melon or 6 cups of watermelon piece, chopped
2 tablespoons lemon or lime juice
2 slices day-old Italian bread, crust removed and torn into small pieces (2 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt and freshly ground black pepper
cayenne pepper (optional)
Chopped toasted almonds

Method:

Blend 5 cups of melon with 2 tablespoons of lime juice, bread, olive oil, salt, black pepper, and cayenne pepper, if desired.

Stir in remaining melon.

Chill up to 2 hours before serving.

Garnish with chopped toasted almonds.

Serve.

These were some yummy, chilly summer soups which your kids will absolutely love. Were not these easy?

P.S. – Pictures are taken from Pinterest for reference.