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"&lt;strong&gt;It's officially melt-your-face-off hot&lt;/strong&gt; around these parts, which means we're using the oven as little as possible. These low-effort cold soups all require little-to-no cook time\u2014consider them your new summertime staples. Because flavors become muted in cold dishes, season this soup as you go and taste again after chilling. &lt;p&gt;Two tips: To save time, you can buy two steamed whole lobsters or two cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.&lt;/p&gt; A super-juicy watermelon \u2028is key; it should feel heavy for its \u2028size and sound hollow when tapped.  This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. Light and refreshing, this cool soup is perfect on a hot summer\u2019s day.  You can serve it as is, or add your choice of protein (such as chicken or tofu) for a more substantial meal. This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple. This riff on gazpacho gets unexpected sweetness\u2014and great color\u2014from the addition of cherries and a peach. &lt;p&gt;This soup is reminiscent of two of our favorite summer foods: guacamole and crab cakes.&lt;/p&gt; &lt;p&gt;Yep, it's gazpacho made with fruit. And it's delicious.&lt;/p&gt; &lt;p&gt;You might not expect it, but the warm flavors of curry powder work perfectly in a chilled soup.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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