Chilled avocado, cucumber, wasabi and yogurt soup.
The first cold soup happened in Tulsa, where a benevolent hostess overlooked a hillbilly guest's drinking of the finger bowl. Soon after, hot potato purée was turned into fashionably refreshing cold vichyssiose and began flowing like champagne. Food fashion has advanced.
Gone are the days when serving a bowl of broth in summer is the cuisine equivalent of wearing white after Labor Day. (Which is okay, btw.)