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"Chilled

Chilled Asparagus Soup with Herbed Shrimp

"Strawberry,

Strawberry, Watermelon, and Tomato Gazpacho

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 »
"Chilled

Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa)

"Cold

Cold Yogurt and Herb Soup with Chickpeas

Rice and garbanzos add body to this vegetarian soup laced with fresh greens and herbs. Serve it chilled—as we have done—or, if you prefer, just slightly warmed. Get the recipe for Cold Yogurt and Herb Soup with Chickpeas »
"Chilled

Chilled Macadamia Gazpacho with Cured Asparagus

Chilled Macadamia Gazpacho with Cured Asparagus
"Watermelon

Watermelon 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 »
"Spinach,

Spinach, Chive, and Yogurt Soup with Grilled Scallions

Spinach, Chive, and Yogurt Soup with Grilled Scallions
"avocado

Avocado Soup

"Salmorejo"

Salmorejo

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 »
"Spring

Spring Pea Soup with Leeks and Herbs »

The fresh flavors of springs peas join leeks, parsley, mint, and basil in a vibrant soup that’s excellent served hot or chilled. Get the recipe for Spring Pea Soup with Leeks and Herbs »
"Gazpacho
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish. Get the recipe for Gazpacho Andaluz
"Almond

Almond and Garlic Soup (Ajo Blanco)

Pungent raw garlic shines in this no-cook soup adapted from Claudia Roden’s The Food of Spain (Ecco, 2011). Get the recipe for Almond and Garlic Soup (Ajo Blanco) »
"Makombu

Makombu-Squash Soup

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

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.

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