Serious Eats - seriouseats.com

I dislike cold soup, so you'll get no recipes from me! :P

Yep, gazpacho is great on a warm night. Sara Moulton's recipe is excellent. Fruit soups are good, too. @CookiePie, will you share the blueberry recipe? Thanks!

Borscht and chlodnik are often served cold. Then there is the classic Vichyssoise. My all time favorite, though, is gazpacho. I can't wait for tomatoes to be in season!

Fruit soups are included in my quest for different foods...:) I am intrigued. Tell me more..:) Love fruit.

I will have to look into Gazpacho-I have heard of it but have no idea of ingredients.

I have the blueberry soup recipe at home - will post tonight!

In general, with all of the cold soups that I like, I really prefer the warm version: leek and potato soup over vichyssoise, hot borscht instead of cold, tomato soup instead of gazpacho, etc.

The one cold soup that I really love is koldskål, a Danish buttermilk soup that is made with egg yolks, lemon and sugar. It's served with small, delicious, vanilla-scented cookies, called kammerjunkere, floating in it. They're sort of like Danish biscotti, and get lovely and soggy in the buttermilk. This, to me, is the taste of Danish summer. If any of this interests you, tell me and I'll post a recipe.

Another vote for schav. I have a quickie version in which you add two tablespoons of cooked sorrel and a quarter cup of Greek yogurt to a tall glass, fill up the rest with chilled low-salt chicken stock and add 1 tablespoon of heavy cream to top it off. Mix well and sip.

My favorite cold onion soup involves a pint of buttermilk, half a large Vidalia onion cut in small chunks, and a quarter-cup of heavy cream. Mix until smooth with a hand-held mixer and add salt to taste.

Very easy gazpacho calls for seedless cucumber cut in chunks, Vidalia onion in smaller chunks, add to V-8 juice and chill for one hour before serving.

I also like Alton Brown's recipe for Vichysoisse and Gourmet's recipe for Sorrel vichysoisse. Have spent a lifetime trying to achieve true vichysoisse suavity on less than a quarter-cup of heavy cream. Have not succeeded, but it helps if you work with smooth, buttery-tasting Yukon Gold potatoes.

@Julie and joannabar - both sour cherry soup and carrot/ginger soup sound very interesting, and I'd really appreciate your recipes! I'm sure I'm not alone...

I was suspicious of cold soup until I had chłodnik for the first time, at a Lithuanian restaurant in Sejny, in the borderlands of Poland. It was stifling hot that day; everything else on the menu was meaty and potato-ey and oily. The soup was HELLA good! :)

Here, every time we plan to make it, the weather turns cold. We're having it for dinner tomorrow; it's supposed to rain.

For chłodnik, you need baby beets with stems and leaves intact, dill, and kefir. Clean and chop the beets - they beetroots really should be small - and their stems. Cover them with by an inch of water (or maybe more) and boil until just cooked. (Maybe add the stems a little later, to keep them from soggifying.) Chill. Add kefir and chopped dill; salt and pepper to taste. My friend Tesia also adds sliced cucumbers and radishes.

I hope you try it and like it. :)

Here's the Blueberry Soup recipe - enjoy!

Ingredients:
• 1-lb. bag frozen blueberries (or 4 cups fresh)
• 1 cup dry white wine (such as sauvignon blanc or pinot grigio)
• juice of 1 medium lemon (2 to 3 tablespoons)
• 1/3 cup sugar
• 1 cinnamon stick (optional)
• 1 cup plain yogurt (preferably Greek), or crème fraiche or sour cream (see note)
• additional yogurt and/or fresh blueberries, for garnish (optional)

1. Place the blueberries, wine, lemon juice, sugar and cinnamon stick (if using) in a saucepan (don’t cover it). Bring the mixture to a boil over medium heat, stirring a few times with a large spoon to dissolve sugar and defrost berries. When the mixture comes to a boil, turn the heat down to low and let the mixture simmer for 10 minutes. Take the pan off the heat and let cool 10 minutes, stirring once or twice during cooling time. Remove cinnamon stick.

2. Pour blueberry mixture into a blender or food processor — be careful, it will splatter! — and puree (or, if you don’t have a blender or food processor, mash up the mixture as best you can with a fork). Don’t worry if the mixture isn’t perfectly smooth — a rougher texture with some of the berries left intact will be equally delicious. Pour the mixture into a large bowl and refrigerate it uncovered until cold.

3. If any foam has formed on the top of the soup, skim it off with a spoon and discard it (don’t worry if you don’t get it all). Just before serving soup, gently stir in yogurt with a whisk or fork until blended (you shouldn’t see any white streaks). Ladle or spoon the soup into cups or small bowls, top with a small dollop of yogurt and a few berries and serve.
Serves 4 to 6

I LOVE cold soups! I find them refreshing and they're great starters for summer meals.

Honestly, who wouldn't love this:

Cold Strawberry Soup

Ingredients

1 C. sugar
1 C. water
1/2 C. cornstarch
1 Tbs. vanilla
1 1/2 C. grape juice or wine
2 pt. strawberries
1/4 C. lemon juice
1/2 C. orange juice concentrate
1 1/2 C. additional juice (can be grape, orange, or apple)
2 C. sour cream or yogurt (optional)

Directions

1. Mix sugar and cornstarch, then add additional juice and water.
2. Bring to a boil, stirring constantly, until thickened.
3. Remove from heat and add vanilla.
4. Set aside the prettiest strawberries (about half the container) for garnish and mash the remainder
5. Add lemon juice and orange juice concentrate to mashed strawberries.
6. Add to soup mixture.
7. Add remaining juice or wine until desired consistency is reached.
8. Sour cream or yogurt can be added to the soup at this point, if desired.
9. Chill and serve, topped with strawberry slices.

Hillary
Chew on That

I was never a fan of cold soups until I had the gazpacho at Turley's in Boulder, CO. Fresh, crunchy veg; perfectly seasoned. It was freaking delightful and I still think about that damn bowl of soup.

Maybe if cold soups were renamed milkshakes and contained ice cream and chocolate, I would enjoy them!