Cold Soup

Add chopped jalapeños for some extra zip.

A smooth and creamy chilled soup, with a hint of Sherry and a dash of hot pepper sauce to liven things up.

Yellow tomatoes — which are typically sweeter than red ones — flavor a sunny Golden State version of the chilled summer soup. Begin preparing this recipe one day before you plan to serve it.

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.]

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

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

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

Threads of rosy-tipped snow crabmeat look pretty atop this jade green soup, but you may want to splurge on jumbo lump crabmeat. This is also delicious hot.

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.

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

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

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.

Fresh mint makes this starter all the more cooling. Use Haas avocados for the creamiest texture. What to drink: Throughout the meal, go with the classics — beer and Margaritas.

Truffle oil adds earthy nuances to this summer soup, but don't worry if you don't have any on hand: The soup will still be good without it. Open a nice bottle of Champagne to go with the meal.

This recipe can be prepared in 45 minutes or less. Round out this satisfying soup with a composed platter of marinated beets, red onions, sliced hard-boiled eggs, pickled vegetables and a wedge of imported Parmesan. Try a purchased berry tart for a pretty dessert.

This lovely summer soup has a rich, smooth texture even though it contains no cream. For a picnic, bring the cold soup in a thermos and the chives in a plastic bag, and then serve in sturdy ceramic bowls.

Many Americans first tasted this cold vegetable soup at the 1964 New York World’s Fair. Gazpacho came into favor partly as a vehicle for showing off blenders, the popularity of which created a boom in recipes that called for liquefying ingredients. This recipe goes the Spanish classic one better with the addition of smoky chipotle chilies.