Cold Soup

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Chogae guksu has a refreshing, cold broth, with chicken, veggies, and egg to make it a balanced meal.

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

This classic Polish soup is the ultimate in summer refreshment.

Fresh and bright, with the pure flavors of sweet corn and tart lime juice, this creamy, vegan soup is choice for a light meal on a late summer day.

This pretty green soup is creamy, cool, and refreshing. Top each bowl with a flavorful mix of parsley, mint, olive oil, and lemon zest.

Spring is abundant with greens of all types, both wild and cultivated. You never know what might show up at your market in any given week. It just so happened that I was able to get pepper y watercress, wild stinging nettles, and sour sorrel at the same time. I love the idea of a watercress or nettles soup, but it always leaves me wanting acid, which inevitably turns the vibrant green soup to a drab olive. Naturally sour sorrel solves this by adding brightness without acid to balance the flavor. If you have trouble finding nettles, just use more watercress, or substitute arugula, mizuna, or dandelion.