Summer Soups

The lettuce bolts in the high heat of summer, but in return we get ripe tomatoes, a fair exchange. Generally, in summer, I will make a cold soup, a gelled soup, or a soup meant to be eaten at room temperature, such as the summer version of Minestrone. I make an exception for tomato soups, wild mushroom soups, and an occasional hearty soup meal—often seafood—on a, far from rare, brisk Vermont evening.