Your favorite summer soup?
Chilled puréed corn soup. Summer in a bowl. I usually garnish with a drizzle of olive or hemp oil and a chiffonnade of basil and some other fresh herb.
For a fancy dinner, corn and lobster chowder. Always brings discussion to a standstill.
Chilled fruit soups -- melon or cherry, for example -- can be fun though not everybody likes them.
I know it's a bit of a cliche, but a really good tomato gazpacho, served from a jug, chilled, is hard to beat. I often use baby plum tomatoes to guarantee sweetness, and make my own tomato juice (the bottled stuff always seems tinny in taste).
Something I haven't made, but plan to, is ajo blanco, cold almond soup. This recipe looks promising:
Mexican Spinach and Lime Soup
6 C. chicken stock (or canned/boxed chicken broth)
1 Tbs. extra virgin olive oil
12 oz. spinach (preferrably fresh, but frozen will do)
1 lime, juiced
1 Tbs. ground cumin
1 tsp. ground coriander
3 dried chilies
dash of chili oil (optional)
Additional lime slices for garnish
cotija cheese (optional)
chopped avocado (optional)
1. Heat the olive oil in a large, heavy-bottomed pot. Add the dried chilis, cumin, and coriander, and let cook in the oil for a minute to release the aromas of the spices.
2. Pour in the 6 cups of chicken stock and bring to a boil.
3. Add the spinach and cook for about 2 minutes.
4. Add the lime juice, salt, pepper, and chili oil (if desired). Adjust the seasoning to your taste.
Serve with additional lime slices or fresh cotija cheese and avocado, if desired.
How about cucumber and buttermilk? Throw peeled, seeded cuke (I use a few) into your food processor to chop. Add in some buttermilk, blending and streaming it in, until you get to your desired thickness. Throw in some dill, salt, pepper and blend until desired consistency. I like a heavy about of dill, but it's up to you. It's nice garnished with some finely chopped red onion (I don't add that earlier because the onion flavor can overpower if it is made in advance).
Yes, this is one of my favorites, too! I usually cut up the cukes, salt them, and let them drain for a bit before I shred them up (hand grater or blender). If you're making it from home-grown cukes, be sure to taste a little nibble of each one, since occasionally you get a really bitter one. I also toss in a little lemon juice, and a dollop of sour cream together with the buttermilk. I definitely recommend making it in advance, since the dill and cucumber flavors infuse into the buttermilk much better that way...