Naengmyun from Korea
Naengmyun, originating from Korea, are icy cold noodles usually made with buckwheat, arrowroot or potato starch and is served up in stainless steel bowls. Naengmyun typically contains a vinegary broth and fixings of vegetables, cold meats, boiled egg and more.
You may also see Bibim Naengmyun, which replaces the soup for a spicy red chili sauce.
Pictured here is Naengmyun from Yu Chun Chic Naengmyun in Los Angeles.
Vichyssoise from France
Vichyssoise is a cold thick pureed soup consisting of potatoes, leeks, onions, cream and stock. A French chef in New York City, Louis Diat, is often credited with the soup's creation.
Pictured here is Vichyssoise from Caribou Cafe in Philadelphia.
Okroshka from Russia
Okroshka is a chilled soup traditionally consisting of kvass (a fermented slightly alcoholic beverage), raw herbs and vegetables, mixed with cooked potatoes, eggs and meat, all topped with sour cream. Kefir, a fermented yogurt drink, is sometimes substituted for kvass.
Pictured here is Okroshka from Abajour Restaurant in Ukraine.
Gazpacho from Spain
Gazpacho comes to us from southern Spain, also known as "gaspacho" in Portugal where the dish is similarly popular. It's a thick uncooked soup made of vegetables with a heavy helping of tomatoes, served cold during summer weather. Stale bread is traditionally thrown in to thicken the mixture.
Pictured here is Gazpacho from La Marea in Madrid, Spain.
Hiyashi Chūka from Japan
The Japanese cold ramen dish, Hiyashi Chūka, is usually topped with egg, vegetables and meats. The ingredients are flavored with a tare ("sauce") made of soy sauce, vinegar and sesame oil.
Pictured here is Hiyashi Chūka from Menya Noodle Bar in Sydney.
Bao Bing from China
Bao Bing is a shaved ice dessert that hails from China, but is also commonly eaten in other Asian countries like Taiwan, Malaysia and Vietnam. With a base of traditionally hand shaved ice, toppings such as syrup, condensed milk, fruit, taro or mung beans are added for flavor and sweetener.
Pictured here is Bao Bing from the The Shaved Ice Shop in New York.
Shrikhand from India
Shrikhand is a sweet yogurt based dish from India. The yogurt is strained until thick, then mixed with sugar and spices like cardamom and saffron. A common variation of Shrikhand is Amrakhand, which includes the addition of mango.
Pictured here is Shrikhand from Indisches Restaurant Kohinoor in Germany.
Halo Halo from the Philippines
Originating from the Philippines, Halo Halo is also a shaved ice dessert. Typical toppings include evaporated milk, flan, purple yam, tropical fruits and tapioca. Halo Halo means "mix mix" in Tagalog, the primary language spoken in the Philippines.
Pictured here is Halo Halo from Alido's Restaurant in San Francisco.
Creme de Papaya com Cassis from Brazil
Creme de Papaya com Cassis, created in Brazil, is a dessert made of blended papaya and vanilla ice cream. Oftentimes Crème de Cassis (blackcurrant liqueur) or non-alcoholic blackcurrant syrup will be added in and swirled for visual effect.
Pictured here is Creme de Papaya com Cassis from Fogo de Chão Churrascaria in Sao Paulo, Brazil.
Grass Jelly from Southeast Asia
Popular in Southeast Asian countries and China, Grass Jelly is made from a close relative of mint, the Meson Chinensis. The black jelly is usually cubed and served cold as a dessert or a summer snack with syrup to balance out the slight bitter taste.
Pictured here is Grass Jelly from Isweety House in Sydney.