This refreshing summer soup, adapted from La Guarida restaurant in Havana, is meant to be served lightly chilled. Olive oil, garlic, pink peppercorn, and smoky grilled shrimp round out the sweetness from the strawberries and watermelon. Add ¼ teaspoon of sugar if the fruit is more tart than sweet. Get the recipe for Strawberry, Watermelon, and Tomato Gazpacho »
Juicy sweet watermelons go savory in this summery no-cooking-required soup from Anna Watson Carl. Spicy bite comes from jalapeños and red onions, while tomatoes and tart lime juice provide acidity. Get the recipe for Watermelon Gazpacho »
Salmorejo, gazpacho’s richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it vegetarian. Get the recipe for Salmorejo »
Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo. Get the recipe for Makombu-Squash Soup »
Cold Peach Soup
Canned peaches are blended with sweet carrot purée in this dessert soup thickened with Greek yogurt and spiked with ginger and lime.