Think soups are just for winter? Try a chilled cucumber honeydew puree with a shot of sake, and you might reconsider. Summer soups quench with a vibrant burst of flavor and the welcome cool of an icy drink. Cousin to the cocktail, they're nearly as easy to make and far more healthful. Chefs love them because they beautifully showcase the season's fresh bounty, require little more than a whirl in the blender, can be made in advance and keep in the refrigerator. Served as an amuse-bouche in a tumbler, they spike the appetite. As a light main course, they provide an escape from the smoke of the grill and the heat of the stove.
There are three secrets to chilled perfection: Blend, blend and blend again for an elegant smoothness. The consistency should be that of a velouté, thicker than a smoothie, but still a tad thinner than a winter bisque. And don't skimp on the chilling time: A good three hours in the fridge is essential to achieve an even and thorough cool; an iced tureen and bowls will keep the soup cold when eating outdoors. Last but never least: Pay attention to texture. Garnish the soup with a scattering of tiny fried bread cubes, minced nuts or chopped herbs—that little something to bite into is always gratifying and offers a pleasing surprise.