Cold Soup

This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient. Active time: 1 hr Start to finish: 1 hr (3 hr if serving chilled)

There will be enough of this delicious make-ahead soup for seconds or leftovers.

Can be prepared in 45 minutes or less but requires additional unattended time.

The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal.

Can be prepared in 45 minutes or less but requires additional unattended time.

A creamy blend of ripe avocados, cucumbers, yogurt, lime juice—and a bit of jalapeño—make this soup bright, spicy, and satisfying. Have we mentioned it only takes ten minutes?

Active time: 25 min Start to finish: 45 min

The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion—ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through.

"Michael Kornick's hip mk restaurant in Chicago has quickly become one of my favorite places for a special dinner," writes Thien Sylora of Chicago, Illinois. "I had a terrific gazpacho there."

Chlodnik Polish cooks serve this soup (pronounced "hu-WOHD-neek") as a cooling first course for summer meals. It's a delicious alternative to gazpacho.

Active time: 30 min Start to finish: 1 hr

A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup.

This soup is also wonderful hot.