Tarator is a cold soup, popular in the summertime in Albania, Bulgaria and the Republic of Macedonia. It is made of yogurt, cucumbers, garlic, walnuts, dill, vegetable oil, and water. It is best served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. [...]

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.
History
It descends from an ancient Andalusian liquid concoction [...]

Cazuela is the name of a South American  Spanish-originated soup. It’s a mid-thick rich flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.

Chilean cazuelas
The most common types of Cazuelas in Chile are the chicken or beef, but there’s also another types made from pork and turkey.
The typical Cazuela in one dish [...]

This is a potato soup from Colombia. Although several regions of Colombia have their distinct recipe, the most famous is ajiaco santafereño, named after Santa Fé de Bogotá, the capital of Colombia, where it is a cultural mainstay. It typically contains pieces of chicken on the bone, large chunks of corn on the cob, two [...]

Sundubu jjigae is a hot and spicy jjigae (Korean stew) made with uncurdled dubu (tofu), seafood, vegetables, mushrooms, onion, green onion, and gochujang or gochu garu (chili powder) in Korean cuisine. A raw egg is put in the jjigae while it is still boiling. This dish is eaten with a bowl of cooked white rice [...]

Hot and cold Borscht
There are two main variants of borscht, generically referred to as hot and cold. Both generally are based on beets, but are otherwise prepared and served differently.

Hot Borscht
Hot borscht (mostly Ukrainian and Russian), the kind most popular in the majority of cultures is a hearty soup with many common optional ingredients, depending [...]

Pho is served as a bowl of white rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations featuring tendon, tripe, meatballs, chicken leg, chicken breast, or other chicken organs (heart, liver, tongue,[citation needed] etc.) are also available. ‘With the lot’ (made with chicken broth and all [...]

Sorrel soup is a soup made from water, sorrel leaves and salt. Other possible ingredients are egg yolks or boiled eggs and boiled potatoes. It is known in Polish, Lithuanian, East Slavic and Yiddish cuisines. Its other English names spelled variously schav, shchav, shav, shtshav, are borrowed via Yiddish language derived from the Polish name [...]

Caldo verde is a popular soup of Portuguese and Brazilian cuisine.  The basic ingredients are mashed potatoes, mashed onions and minced collard greens, savoy cabbage, or kale. Common flavoring ingredients are garlic and salt. Before serving, slices of chouriço are also often added as well as olive oil. It is usually accompanied by slices of [...]

Solyanka is a thick, spicy and sour soup in the Russian and Ukrainian cuisine.
There are mainly three different kinds of solyanka, with the main ingredient being either meat, fish or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salty mushrooms, smetana and dill. The soup is prepared by cooking the cucumbers [...]