Some Like It Cold

Heat nix your will to cook (and appetite)? Chilled soups are the ultimate solution. Keep a stash in the fridge or freezer and you'll have easy meals good to go.

- Susan Choung

Higher temps and humidity make the struggle to spend time in the kitchen very real. Your new cure-all: chilled no-cook soups. Packed with raw fruits and vegetables, these restorative sippers provide nutrients plus crave-worthy flavors with staying power. "Something like juice isn't a meal; it's what you have with a meal," says nutritionist Cara Anselmo, RDN, whereas soup is a totally different deal. Soup preserves the fiber in produce and often offers protein, fat, and seasonings, which help with satiety, she says. These recipes check all those boxes and offer hydration to help beat the heat-thanks to ingredients like cucumbers and tomatillos. But perhaps their biggest benefit? You don't have to turn on the stove.

Chilled Creamy Basil and Pea Soup
TOTAL: 1 HR. 15 MIN. SERVES: 4

1. In blender on high, puree spinach, yogurt, peas, avocado, shallot, nutritional yeast, ¾ tsp salt, ¼ tsp pepper, and ¼ cup water, scraping down sides as needed, until smooth, 2 min.

2. Add basil and tarragon and blend until just incorporated but some flecks remain; adjust consistency with more water, if desired.

3. Refrigerate in airtight container until completely chilled, at least 1 hr., up to 2 days. Serve sprinkled with lemon zest, black pepper, and basil and tarragon leaves, if desired.

Per serving: About 232 cal, 9 g fat (4 g sat), 20 mg chol, 466 mg sodium, 24 g carb, 8 g fiber, 11 g sugar (0 g added sugar), 14 g pro

Cool and Spicy Melon Soup
Duo TOTAL: 1 HR. 20 MIN. SERVES: 4