When temperatures climb, the last thing anyone wants is a simmering pot on the stove. But slurping? That\u2019s a year-round rite. That\u2019s why having a roster of cold soup recipes at the ready is critical for any summer cook. Classic Spanish gazpacho, creamy ajo blanco, chilled beet-and-yogurt soup, cold ramen<\/a>, and inventive riffs featuring melon, kimchi, and stone fruit make the most of summer produce while keeping kitchen heat to a minimum.<\/p>\n Many of these chilled soups come together in a blender with little to no cooking required, making them ideal for hot weeknights<\/a>, backyard dinners, and make-ahead lunches. Some are silky and sippable, others are hearty enough to serve as dinner, but all deliver big flavor straight from the fridge.<\/p>\n<\/div>\n Photo by Alex Lau<\/p>\n <\/p>\n <\/a><\/p>\n Strain this soup for a sipping-style gazpacho or leave it unstrained for a thicker, more unctuous bowl.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by by Travis Rainey, Food styling by Sean Dooley, Prop Styling by Marc Williams<\/p>\n <\/p>\n <\/a><\/p>\n Inspired by Korean kongguksu, this revitalizing soup pairs chilled noodles with a creamy broth of soy milk, tahini, and miso, finished with a drizzle of chili crisp<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n\n
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<\/picture><\/span><\/p>\n<\/div>Recipes Classic Spanish Gazpacho<\/span><\/h2>\n
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<\/picture><\/span><\/p>\n<\/div>Recipes Cold Soy Milk Noodles With Chili Crisp<\/span><\/h2>\n