33 gold recipes

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.

Curried cold asparagus soup with chicken broth, egg yolks, and cream, lightly spiced with curry powder and brightened with a squeeze of lemon. Elegant chilled spring soup for first courses.

Cold sesame noodles with a creamy peanut butter and sesame oil sauce, lightly spiced with hot sauce and soy. Quick lunch or potluck pasta salad ready in 15 minutes.

Cold asparagus side dish with a blended sesame-ginger vinaigrette made from toasted sesame seeds, rice vinegar, fresh ginger, and orange juice.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

Cold vermicelli tossed in a creamy lemon-garlic tahini dressing with olive oil. A 30-minute Mediterranean-inspired noodle salad that works as a side or light vegetarian main.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Versatile cold cherry soup with white wine vinegar, cinnamon, and heavy cream. Serve as chilled soup with sour cream or flip to dessert with sweetened whipped cream. Makes 2 quarts to feed 10.

Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that's worth every minute of chill time.