Spring/summer soups

Fruit soups, often featuring stones fruits - plums, cherries and the like - from Hungarian, other Mitteleuropa, Scandinavian traditions. Also, borscht, cold with swirls of yogurt or sour cream. Last, at end of summer or early fall, beautiful fish chowders, with fresh corn and optional potatoes...hot, comforting, savory and lovely as the cooler nights come on.

Try the Moroccan-Spiced Cold Tomato Soup on Epicurious. It's simple & delicious - a lovely first course for a summer dinner, or great on its own for a light meal.

Check out "Your Best Warm Weather Soup" contest from last September:
https://food52.com/contests/366-your-best-warm-weather-soup

This week I had a cold asparagus and nettle soup made w mushroom stock, olive oil and garlic and last week I had a sweet pea gazpacho. I think the peas were cooked, blended, and served cold.

sweet pea soup with mint. I guess you can make it with frozen peas in the winter, but its just not the same.

Vichyssoise is common in the summer in my parts (ct).

There are so many variations on "gazpacho " out there that you could practically prepare a different one every night! Think beyond just tomato (even though they are wonderful in their own right). There are white gazpachos, Spanish style with ground almonds and more. Here is a delicious one to try: http://food52.com/recipes/18115-cucumber-mint-gazpacho

Gazpacho is the best. So easy to make and the ingredients are available for months and months.

I am fond of avocado shooters. Simple to prepare and the sky is the limit on garnishes. A google search will return hundreds of examples. I serve this typically as a starter with fish.

Try a gazpacho or another cold soup. I really also enjoy cauliflower soup this time of year, it can be pretty light with a splash of lemon, but still creamy, bonus that it's SO simple to make.