Serve chilled melon soup at your next dinner or brunch this summer. The recipe comes from “The French Market Cookbook” by Clotilde Dusoulier (Clarkson Potter, 2013). Chilled Melon and Ginger Soup ...

Divide the soup among 6 chilled bowls and top with a dollop of yogurt. Serve the soup by placing the bowls onto plates lined with crushed ice, setting the bowls into the ice. 6 servings.

3. When the base is well chilled, stir in both the reserved 1/4 cup uncooked melon and the cooked purée, Tabasco, and half of the lime juice (save the rest to finish the soup).

There’s also a soup of roasted corn, carrots and celery topped with corn or shellfish salsa. (Soups, $9 to $11 depending on salsa.) Moomba, 665 N. Robertson Blvd., L.A., (310) 652-6364.

Pizza al Fresco 14 Via Mizner It may be the perfect summer repast at Pizza al Fresco: starting a meal with chilled soup, followed by splitting a thin-crust pizza with a friend.

Chill the soup in the refrigerator or quick-chill it by setting the bowl in a larger bowl of ice water. Using a small melon baller, scoop a total of 20 balls from the cucumber and melons.

Return purée to the bowl. (Or use an immersion blender to purée the soup in the bowl.) Taste the soup; for a more pronounced citrus flavor, add 1 to 2 teaspoons lime juice.

Cut melon in half and discard seeds. Scoop out flesh. In 2 batches, puree large pieces of melon in a blender or food processor until smooth, about 30 seconds. Transfer to a bowl.

Taste the soup and if you want a more pronounced citrus flavor, add 1 to 2 teaspoons additional lime juice. Cover the soup and the reserved melon cubes, and refrigerate until ready to use.

Method: Using a melon baller, scoop the melon into small balls. Transfer to a bowl, cover, and keep cold. In a bowl of a food processor, add avocados, cucumber, onion, stock, yogurt, lemon juice ...