Cold soups from restaurants in Tokyo, London, Provence, Seville and Budapest

At Shohei Shimono's Tokyo restaurant à nu, chilled new potato soup, or vichyssoise, is a seasonal menu item. Shimono blends his French culinary training with Japanese, Western, and Chinese influences, and the soup complements his work with caviar and premium Japanese ingredients.

At Café Ciel in London, gazpacho is a silky cold tomato soup with peppers and cucumber. The dish is topped with crispy zucchini blossom tempura, and the floral details add a summery touch. The classic Spanish base receives a Japanese twist here: the crunch of the tempura contrasts with the chilled soup.

At Garrigue, in Ansouis (Provence, France), chef Nicolas Seibold works with modern, seasonal dishes. His summer dish is a Charentais melon gazpacho with cucumber and mint sorbet, a fresh and light offering that demonstrates how a fruity soup can find its place in haute cuisine.

At Jaylu in Seville, a modern take on Spanish cuisine revives traditional recipes. One of their star dishes is salmorejo with king crab, a thick, creamy, and chilled tomato soup served in the crab's shell, with the crab meat inside. Salmorejo is related to gazpacho, but with a richer, silkier texture.

At Kiosk, in the heart of Budapest, seasonality is reflected in the chilled soups that appear on the menu during the summer. The restaurant has shared the recipe for its chilled sour cherry soup, cooked with cinnamon, cloves, lemon juice, and sugar, then creamed with a mixture of sour cream and flour. It's a sweet and sour summer classic that can be served with whipped cream or gluten- and lactose-free alternatives.