When it is fiercely hot, little is nicer than a cool refreshing soup, and though people commonly think of tomatoes under these conditions, there are other options. For example, you could make a bell pepper cream.

See Also

Salamureci, a Sicilian Chilled Tomato Soup

Chilled Tomato Minestrone

Chilled Mint Soup

Ingredients

• 2 medium potatoes, peeled and diced
  
• A medium onion, peeled and diced
  
• 2 bell peppers, of the colors you prefer (red and yellow will make for a nice color cast), stemmed, ribbed, seeded and diced
  
• 1 quart (1 liter) vegetable broth
  
• 1 cup (250 ml) heavy cream
  
• Salt and pepper to taste
  
• A few parsley leaves

• Prep Time: 20 minutes
• Cook Time: 20 minutes

• Total Time: 40 minutes
• Yield: 4 servings bell pepper cream

Preparation

Bring the broth to a boil and simmer the diced vegetables for 20 minutes. Blend the mixture well, and sir in the cream.

Chill thoroughly.

Come time to serve the soup, check seasoning, garnish with the parsley leaves, and serve.

A wine? White, and I would be tempted by a light, unoaked Sauvignon whose vegetal accents will complement those of the soup.