Who says you can only eat soup in winter? Beat the heat this summer with these delicious and light chilled-soup recipes. These will be your favourite go-to recipes for sunny days in no-time! 

Chilled baby marrow soup 

Serves 4 // Cooking Time 50 minutes

Ingredients 

3 baby marrows, ends removed and chopped, plus 1 peeled into ribbons, to garnish
1 large onion, peeled and quartered
4 cloves garlic, peeled
3 Tbsp vegetable oil
Salt and black pepper
1 cup chicken or vegetable stock
200ml amasi
1 tsp chopped coriander
½ tsp chopped origanum
1 tsp chopped parsley
Zest and juice of 1 lemon
2 slices white bread, torn into chunks 

Method 

1. Preheat oven to 180°C and line a baking tray with foil.
2. Place the chopped baby marrows, onion and garlic on the tray. Drizzle with one tablespoon of oil and season. 
3. Roast for 15 minutes, then place in a blender.
4. Add the stock, amasi, herbs, and lemon zest and juice to the blender and pulse until smooth. Place in the fridge and leave to chill.
5. Heat the remaining oil in a pan and fry the bread until golden on all sides. Drain on kitchen paper and season.
6. Serve the soup chilled, garnished with croutons, baby marrow ribbons and black pepper.

Chilled curried pea soup 

Serves 4–6 // Cooking Time 25 minutes

Ingredients 

1 onion, peeled and sliced
1 stalk celery, chopped
1 potato, peeled and diced
1 clove garlic, peeled and crushed
1 tsp curry powder (or preferred quantity to taste)
2 cups chicken stock
Salt and milled pepper
250g frozen peas
1 cup cream 

Method 

1. Place the onion, celery, potato, garlic, curry powder and half the chicken stock in a pot. Season with salt and pepper. Simmer for 10 minutes.
2. Add frozen peas and simmer for 5 more minutes.
3. Use a stick blender to blend until smooth, then stir in the remaining stock and most of the cream.
4. Place in the fridge to chill. 
5. Serve with a swirl of cream.

Summer corn soup 

Serves 4 // Cooking Time 20 minutes

Ingredients 

4 mielies
2 yellow peppers
Olive oil, to fry
1 onion, peeled and sliced
2 cloves garlic, peeled and crushed
Zest and juice of 1 orange
Salt and pepper
80g cherry tomatoes, chopped
2 green chillies, thinly sliced 

Method 

1. Blanch mielies in salted boiling water for 7 minutes. Remove and set aside to cool.
2. Over an open flame or in the oven, blister the skin of the yellow peppers all over until it starts to blacken. 
3. Place in a bowl, cover with clingfilm and allow to steam.
4. Meanwhile, heat a little olive oil and fry the onion and garlic for 5 minutes, or until translucent.
5. Remove the pepper skins (they should peel off easily after being steamed) and seeds and slice mielie kernels off the cobs.
6. Place pepper flesh, corn kernels, fried onions, and orange zest and juice in a food processor. Blend until smooth. Season then place in the fridge to chill.
7. Serve chilled, garnished with tomatoes and chillies. 

Beetroot and sweet-potato soup  

Serves 4 // Cooking Time 40 minutes

Ingredients 

3 sweet potatoes, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, peeled
2 Tbsp olive oil
Salt and pepper
400g sliced pickled beetroot
1 cup milk
1 cup water
1 cup cream 

Method 

1. Preheat oven to 200°C.
2. Toss the sweet potatoes, onion and garlic with the oil and seasoning. Roast for 30 minutes, or until soft.
3. Place the roast vegetables, beetroot, milk, water and half the cream in a blender and blend until smooth. Season to taste.
4. Whip the remaining cream and add a dollop to each bowl of soup. Top with a grind of black pepper. Alternatively, chill soup in the fridge and add cream just before serving.