As temperatures rise and our Co-op shelves explode with July bounty what could be a better than a cool summer soup? Our old pal Mark Bittman agrees with us. Check out his delectably heady breakdown of 12 easy chilled summer soups, and break out the blender. Personally, we recommend this one:

Avocado Vichyssoise

• Butter

• Avocado

• Potatoes

• Leeks

• Stock

• Cilantro

Melt 2 tablespoons butter in a large pot. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks. Cook for about 3 minutes, stirring, until softened. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes. Purée, then let cool. Stir in coarsely chopped flesh of 1 or 2 avocados before serving. Garnish: Chopped cilantro.

For more, read the full NYT article here.