Soups from top clockwise: Soupergirl's White Bean and Corn Soup, French-Style Summer Pistou , Beet and Tomato Bisque , Cold Cherry and Tomato Soup, Cold Yellow Zucchini Soup and West Coast Manila Clam Soup (center). Tableware from Crate and Barrel. (Deb Lindsey/For The Washington Post)
If you think nourishing soup is just for winter, think again. Summer soups satisfy us in lighter ways and make use of the fresh produce piled high at the farmers market. And on those extra-hot days when the last thing you want to do is fire up the stove, some of them require nothing but a knife and a blender to get them to the table.
Here and at washingtonpost.com/recipes you’ll find soups both hot and cold that pay homage to the season.
Soupergirl’s White Bean and Corn Soup
West Coast Manila Clams With Garlic Tomato Broth
Cold Yellow Zucchini Soup
Cold Cherry and Tomato Soup
French-Style Summer Pistou
Beet and Tomato Bisque
Sunchoke Soup With Potato, Lobster and Truffle Froth
Sunchoke soup, the chef’s way