A refreshing staple of Hungarian summers, chilled fruit soups (hideg gyümölcsleves) are light, sweet, and served cold—perfect for hot days. These soups are usually made by simmering seasonal fruits like sour cherries, apples, berries, or peaches with cinnamon, cloves, lemon zest, and a bit of sugar, then thickened slightly with flour or cornstarch and finished with a touch of cream or sour cream.

The soup is cooled and served cold as a starter, but it often feels like a dessert. The most iconic version is sour cherry soup (meggyleves), with its beautiful pink color and sweet-tart flavor.

These soups are simple to make, full of fresh flavor, and offer a delicious look at the lighter, fruitier side of Hungarian cuisine.