Summer Soups

Cool, refreshing, light and nutritious, summer soups are much underrated. Hot, Mediterranean countries are very good at summer soups: Gazpacho, the famous salad soup of Spain; Vichyssoise, the chilled leek and potato soup of France; and Pappa al Pomodoro, the ambrosial bread and tomato soup from Italy, are all simple to prepare and amongst the finest soups it’s possible to eat.

Not all summer soups are served chilled. During the summer, when tomatoes are at their tastiest, is the time to make tomato soups that can be served hot, warm or chilled. And the perfect start to a salad meal is a compote of lightly cooked, seasonal vegetables – such as courgettes, peas and green beans – served with shredded rocket and some dainty Melba toast. Summer is also a great time for potato soups, made with delicious new-season potatoes – try serving them with a garnish of chopped tomato, cucumber and mint.