For many, the rising temperature is inversely proportionate to the time that one wants to spend in a sweltering hot kitchen. It’s also a time when light dishes are preferred over elaborate heavy meals. Chilled soups tick all the boxes for a great summer meal — they are easy to make and don’t require much prep time. Have them as is or pair them with a salad or slice of bread and you have a light yet filling meal. Here are five delicious chilled soups to try making this summer.

Spicy mango soup

Mangoes work well in desserts, regional dishes and even pickles. But did you know that they taste equally delicious in soups? Try this sweet and spicy chilled soup that has loads of flavour and can be put together in less than ten minutes. Chop mangoes, spring onions and cucumbers and blend them to a puree with garlic, lemon juice and mint leaves until smooth and creamy. Chill the soup for an hour or so, garnish with chopped pickled jalapenos or chilli flakes, and serve.

Chlodnik

This traditional Polish chilled soup looks as good as it tastes and boasts of contrasting creamy and crunchy textures at the same time. Boiled and grated beetroots are mixed with yoghurt, buttermilk or kefir, sour cream, chopped dill and spring onions, grated cucumbers and seasoned with salt and pepper. It is usually garnished with halved boiled eggs and chopped dill before being served.

Nutty green soup

The addition of nuts such as almonds or cashews lends a rich, creamy flavour and body to this soup. Sauté onions, garlic, baby spinach, mint leaves, zucchini and celery stalks in butter or olive oil. Add chopped raw nuts, peas and green chillies and pour in some water or vegetable stock and bring to a boil. Lower the flame and simmer until the vegetables are cooked. Let the soup cool and then blend until it becomes a puree. Strain the mixture if you want a smooth, velvety texture. Let the soup chill for a while, season with salt and pepper, and drizzle some chilli oil over it just before serving.

Watermelon gazpacho

A fruity delight, this gazpacho uses a classic Spanish trick with an unlikely ingredient to help thicken the soup. Add chopped watermelon, mint leaves, chopped cucumbers and onions, green chillies, lemon juice or vinegar and good quality olive oil to the blender. Also, add a slice of bread soaked in water (with the crusts removed) to help thicken the gazpacho. Blend the mixture and chill it for at least an hour. Garnish with chopped mint leaves and crumbled feta before serving.

Golden delight soup

This sweetish, tangy and spicy chilled soup hits all the right notes. Blend boiled sweet corn, tomatoes, onion, apple cider vinegar and green chillies or chilli flakes. Let the soup chill and top with chopped yellow bell peppers and coriander leaves before serving.

Are there any other chilled soup recipes you’d like to share?