Cold Soup

"My daughter and son-in-law spend their summers on Stuart Island, one of the San Juan Islands off the coast of Washington," says Ann Ayres of Santa Barbara, California. "On my way back from a visit, I planned to stop in Victoria, British Columbia. My daughter suggested that I try Paprika Bistro. The beet soup I ordered there was delicious."

Active time: 20 min Start to finish: 35 min We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.

Salmorejo Cordobés In Córdoba, gazpacho is reduced to its most basic elements, with no cucumbers or peppers, and is known as salmorejo. It takes on a saucelike consistency but is still considered a soup and is served in small portions. It is scattered with chopped hard-boiled egg and julienne strips of serrano ham, both indispensable to achieving salmorejo's fullest flavor. Salmorejo is sometimes used as a dip.

Ajo Blanco Malagueño This gazpacho from Málaga gets its pure white color and creamy consistency from blanched almonds. Sweet green grapes are the essential counterpoint to the tang of garlic and vinegar. The addition of shrimp comes from chef Bartolomé Rodrigo Lucena.

Can be prepared in 45 minutes or less.

Beets for this refreshing cold soup were sometimes finely diced, other times coarsely grated. We liked best whichever we were being served, and I still alternate, indiscriminately.

Active time: 40 min Start to finish: 1 3/4 hr

The cool sweetness of this soup is a particularly good match for the tangy grilled chicken with mustard-dill sauce. Serve it with extra-virgin olive oil for drizzling.

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.