Homemade Greek Soups in Summer?

[knicks_fan87]

Do many people still make homemade Greek soups during the summer?

I was thinking about this earlier because I usually associate soups more with colder weather, but growing up, soup still showed up at the table sometimes even in warmer months. Things like avgolemono, fasolada, or lighter vegetable soups never completely disappeared once summer arrived.

I’m curious what soups people actually make during Greek summers, especially in Greece itself. Do people switch to lighter recipes, or are traditional soups still common no matter the season? I could also see certain island or village recipes being more seasonal depending on what vegetables and herbs are available.

I’d love to hear what people grew up eating or what they still make now during the summer months. Any family favorites or regional soups worth trying would be interesting to hear about too.

 

[k_tsoukalas]

I think soup is definitely still part of Greek cooking during the summer, but people often gravitate toward lighter versions. My family would still make avgolemono year-round because it feels comforting without being too heavy, especially when made with extra lemon. Vegetable-based soups also seemed more common in the warmer months when fresh zucchini, tomatoes, green beans, and herbs were readily available.

One summer soup I don't hear discussed very often is revithosoupa (chickpea soup). It can be surprisingly light, especially when flavored simply with olive oil, lemon, and herbs. I've also seen cooks make lighter versions of fasolada using fresh seasonal vegetables rather than the heartier winter-style approach.

In Greece, I think seasonality plays a big role. Village and island kitchens often cook based on what is growing at the time, so soups naturally change throughout the year. I'd love to hear if anyone has regional summer soup recipes that have been passed down through their family.