Online ranking of dishes from around the world
Let the TasteAtlas online ranking serve as a guide to the world of cold soups. It is a portal that presents local dishes from around the world and, based on user votes, creates rankings of the best-rated dishes.
This source raises some controversy, because in the case of such lists the question arises whether the high ratings are actually due to the taste of the dishes, or rather to their popularity and visibility on the Internet. Despite this, the website has remained one of the most recognizable and most frequently cited sources of culinary rankings for years. As a result, the rankings published there spread widely on social media.
The ten best cold soups in the world
The list of cold soups from around the world includes 27 soups and dishes that can also be served as sauces or appetizers. However, their liquid form meant that they were included in the ranking of cold soups. Here are the 10 best cold soups in the world according to website users in July 2026:
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Vichyssoise (France)
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Šaltibarščiai (Lithuania)
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Cacık (Türkiye)
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Porra Antequerana (Spain)
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Tarator (Bulgaria)
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Ajoblanco (Spain)
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Naengmyeon (North Korea)
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Khaladnik (Belarus)
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Salmorejo (Spain)
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Kongguksu (South Korea)
Cold borscht is among the best
Although Polish cold soup was ranked 15th among cold soups, it is worth noting that slightly different versions of beetroot cold soup are popular in many countries. This is best demonstrated by the high, second position of the Lithuanian šaltibarščiai, or “cold borscht”. In 8th place was the Belarusian khaladnik, and in 12th place was the Latvian aukstā zupa. However, the Ukrainian kholodnyk and the Russian holodnik were missing from the ranking of 27 positions.
All these soups are prepared from beetroot and their ingredients include cucumbers, chives and dill. Most of them are also whitened with kefir, although there are exceptions, such as Belarusian khaladnik, which can also be served in a dairy-free version.
Cold tomato soup strongly represented
Another group of dishes that have a common base, i.e. tomatoes, olive oil and garlic, are Spanish cold soups. The differences between them are more pronounced than in the case of cold beet soups. While gazpacho is basically a vegetable soup with tomatoes predominating, salmorejo and porra antequerana consist mainly of tomatoes, olive oil, garlic and bread. The latter dish has the thickest consistency, so it is also served as a sauce or appetizer.
Cold tomato soups also include Portuguese arjamolho, which has almost the same composition as gazpacho, but differs in the preparation method. The Spanish usually blend the ingredients, while the Portuguese chop the vegetables or partially grind them in a mortar. In Cristiano Ronaldo’s homeland, this cold tomato soup is also served as an addition to grilled fish.
Cold cucumber soup, another group of tasty cold soups
Another strong representation are cold soups prepared with yogurt and cucumbers. These include cacık, tarator and jazma (a Karaite cold soup that did not make the ranking). When looking at the list of ingredients for these dishes, tzatziki (Greece) and taratuar (Macedonia) also come to mind. They all have a common base, i.e. cucumbers, garlic and yogurt. However, they differ in additives and consistency.
The most classic forms of soup are tarator, jazma and cacık, although the latter can also be in the form of a sauce. This version looks more like tzatziki or taratuar.
Refrigerators unlike any other
If cold soups with the same ingredient base are considered similar, it turns out that there are only four soups in the ranking that are not prepared from beets, cucumbers or tomatoes.
The first place on the list is taken by vichyssoise, which probably owes its name to the French city of Vichy. Historians disagree about the birthplace of this soup: some point to France, others to the United States. The author of the recipe is also controversial, although most researchers agree that a French chef was responsible for its creation. Vichyssoise is a creamy soup of leeks, potatoes and onions with cream, prepared in chicken broth.
Ajoblanco is an Andalusian cold soup prepared with stale bread soaked in vinegar, almonds, garlic, olive oil and green grapes. Its history dates back to the Middle Ages and the times of Moorish rule on the Iberian Peninsula, before tomatoes and peppers reached Europe. The dish is widely considered to be the predecessor of gazpacho.
Naengmyeon
Naengmyeon is a North Korean cold soup. The soup is prepared with beef broth seasoned with vinegar and mustard. Naengmyeon is served cold with buckwheat noodles, hard-boiled egg, pickled radish and Korean pear.
Kongguksu
Kongguksu is a Korean cold soup prepared with soy milk, which is made by grinding cooked soybeans. The soup is often served with sesame seeds, nuts and fresh cucumber or tomatoes. Kongguksu uses somyeon thin wheat noodles. The dish is served with ice cubes, which makes it extremely refreshing.
