Cold soups

Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

Gazpacho () or gaspacho (), also called Andalusian gazpacho (from Spanish gazpacho andaluz), is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly in summer, since it is refreshing and cool.

Tzatziki ( ), also known as cacık () or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetiser (meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods.

Okróshka ( ) is a cold soup of Russian origin, which probably originated in the Volga region.

Eastern European dish

Vichyssoise ( , ; ) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives. It was invented in the first quarter of the 20th century by Louis Diat, a French-born cook working as head chef of the Ritz-Carlton Hotel in New York.

traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato

Salmorejo, sometimes known as ardoria or ardorío, is a traditional cream originating from Córdoba Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. The salmorejo is served cold and may be garnished with diced Spanish ibérico ham and diced hard-boiled eggs.

Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used.

slightly sweet soup made with sour cream, sugar, and whole fresh sour cherries, and served chilled

dessert

Dongchimi () is a variety of kimchi in Korean cuisine consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine . As the name dong () and chimi (, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season.

cold dish mostly in summer times

Pistou (Provençal: pisto (classical) or pistou (Mistralian), ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil and sometimes almonds, bread crumbs or potatoes. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts and cheese; some versions include cheese and/or almonds.

soup prepared using fruit as a primary ingredient

Chinese sweet cold soup

Ginataan (pronounced: ), alternatively spelled guinataan, is a Filipino term which refers to food cooked with gatâ (coconut milk). Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it may refer to a number of different dishes, each called ginataan, but distinct from one another.

Spanish cold soup

Naengguk () or chilled soup refers to all kinds of cold guk (, soups) in Korean cuisine, mainly eaten in summer. It is also called ''chan'guk (), which literally means "cold soup" in pure Korean, while the term naengguk'' is a combination of a hanja word (, "cold") and a pure Korean word (, "soup").