Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets hot, there are few things that will whet a flagging appetite like a sip of cold soup.
What’s even better, they’re so easy to make. Puree tomatoes, soaked bread, garlic, assorted vegetables and good Spanish olive oil and you’ve got gazpacho. Blend avocado with cold chicken stock and you’ve got the base for something equally grand.
Just as easy, but seen a lot less often, are cold dairy soups — based on tart buttermilk or yogurt. You can make them as simple as grated cucumbers stirred into yogurt or something much more elaborate. And there are few dishes more refreshing.