When the mercury rises, sometimes the last thing we feel like doing is eating — or cooking, for that matter. No surprise that in hot places like southern Spain, cold soups come to the rescue, providing both sustenance and refreshment. And while most of us have heard of gazpacho, ajo blanco (aho-blan-co), often considered its original ancestor, is one that may be less familiar. Translated as “white garlic,” ajo blanco was on the scene prior to the tomato’s arrival in Spain from South America. This cold soup of almonds and garlic dates back centuries, bringing together Muslim influences of the former Al-Andalus kingdom with its almonds and Roman influences of olive oil and grapes.

Perhaps equally surprising is a cold Hungarian soup of sour cherries and sour cream called meggyleves. Similar versions are enjoyed in other parts of eastern Europe where sour cherries are plentiful. We’ve adapted it here to our local produce with delicious results.

And the good news is that neither soup requires much cooking. They’re perfect to make in the morning and chill for the day, ready to sip when the heat is at its apex.