Anyone who's slurped down a icy bowl of gazpacho on a steamy July evening knows how cooling summer soups can be. A chilly bowl of pureed or chunky fruits or vegetables is a healthy meal, an antidote to the season's heavy (though no less tasty) burgers and grilled meats.

Borscht for Blistering Hot Days
You won't find a more eye-catching bowl of soup than this deep red puree, which includes baby beets, orange juice, marjoram and fennel. A spin on cold borscht, it also contains buttermilk and a blend of toasted coriander, caraway and fennel seeds.
Get the recipe: Beet Soup with Buttermilk and Marjoram

A New Use for an Old Southern Favorite
Pickled watermelon rind is a classic Southern condiment that's delicious on its own or added to chicken, shrimp or tuna salad. Making your own isn't difficult, but it takes a few days; otherwise, you can buy it on Amazon. In this recipe, the rind makes a tangy salsa that adds texture and flavor to a smooth watermelon-cucumber-chili soup.
Get the recipe: Cucumber-Watermelon Soup




A Cool Meal Starter or Finisher
This versatile blend, spiced with a dreamy mixture of cardamom and anise, is a refreshing way to begin or end a meal. Ripe red plums (you'll need about 7 for the recipe) add sweetness, and lime juice and zest make it zippy.
Get the recipe: Chilled Spice-Plum Soup

Pea Soup That Doesn't Require Hours in the Slow Cooker
A two-minute dip in boiling water keeps sugar snap peas crisp and sweet but makes it easier to get them to soup-worthy consistency in a blender. Crème fraîche, lemon juice, and a pinch each of salt and pepper round out this light dish, and Parmesan crisps make a just-salty-enough garnish.
Get the recipe: Chilled Sugar Snap Pea Soup with Parmesan Crisps

The Classic Spanish Refresher
Spanish food expert Claudia Roden says gazpacho is so popular in Spain, even supermarkets sell it by the bottle. Roden's version of the soup is thirst-quenching enough--and, if you puree it finely, liquid enough--to be sipped like water, whether from a bottle or your bowl.
Get the recipe: Claudia Roden's Gazpacho

The Surprising Foil for Spicy, Rich Foods
If you're serving a spicy chicken dish or heavier red meat as a main course, try a bright and tart cherry soup as an accompaniment. Red wine with fruity notes--such as shiraz, merlot, burgundy or cabernet sauvignon--give it body, while lemon juice, cloves and cinnamon add zing.
Get the recipe: Hungarian Meggyleves Tart Cherry Soup

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