Cold Soup

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

We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself.

The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. Offer your guests iced tea with the meal.

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed.

This rich red nectar may be eaten hot or cold. I serve it in a demitasse or other small cup. Scrub the beets well before cooking. Taste as you prepare the soup, because getting the right balance of sweet and sour is important.

Hot or cold, this soup is a great starter and can be a meal in itself. It's thickened with potatoes — not cream — but tastes self-indulgent just the same. [NB: This recipe requires a slow cooker.]

Refreshing gazpacho gets the salty-spicy nuoc cham treatment in this twist on the warm weather soup. Sesame oil provides nutty balance and helps curb the heat.

Beat the heat with this incredibly vibrant, wildly simple, and refreshingly cold beet soup made in a blender. Roast your beets for the brightest color.

Great summer gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a substandard specimen.

A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons.