3 cold soups for those hot summer days

Peel the avocados and place in a blender container with lemongrass, lime zest, lime juice and ½ cup milk and blend until smooth; season to taste with salt and pepper and adjust the consistency with the remaining milk.

Strain the soup through a fine mesh sieve. Serve in chilled soup bowls garnished with radishes, chives, olive oil and a squeeze of lime juice.

Place the tomatoes, shallot, garlic, torn basil leaves, cracked pepper and a large pinch of sea salt into a blender container and pulse until the mixture becomes smooth. Place a strainer lined with cheesecloth over a bowl and pour the soup into the cheesecloth and tie the bundle closed. Suspend the puree over the bowl and let sit until completely drained. The tomato water can be drained overnight in the refrigerator.

Season the cherry tomatoes with salt and black pepper and divide the tomatoes between the 4 bowls. Drizzle the olive oil over the cherry tomatoes and garnish with basil leaves and croutons. Pour the chilled tomato consommé over the garnish and serve immediately.

Place the watermelon, ginger, lime juice and mint leaves in a blender container and puree until smooth and season to taste with salt and pepper.

Lightly dress the crab meat with olive oil, lime juice, salt and pepper. Plate 2 tablespoons of crab in the center of the soup bowls (using a ring mold if available) and pour the watermelon soup around the crab; garnish with mint and serve immediately.