Chilled soups are a great way to enjoy the bountiful fresh produce available this time of year.

Jessica Webster | AnnArbor.com

I am beginning to think that there's something a little off about me. The sun is out, the kitchen is steamy, and everyone else is out grilling burgers. What am I craving? Soup.

It makes some sense, I guess. The markets — and my garden — are bursting with all this gorgeous fresh produce. And it turns out there are many, many soups are meant to be enjoyed in the warmer months.

Gazpacho is, of course, the quintessential summer soup. Peggy Lampman has published several recipes here for a variety of gazpachos, including an intriguing cherry gazpacho. Last year I shared Morgan & York's classic Gazpacho Andaluz, which I often pull out for friends who don't think they like gazpacho. Even my vegetable-hating 9 year old loves it.

Vichyssoise is another favorite chilled soup, but by the time I've cooked the potatoes and leeks, my kitchen is hot and I'm ready to order take-out. Same goes for delicious chilled borscht (though that would never fly in my kitchen regardless, as beets have been banned from my house by the rest of the family.)

My latest favorite summer soup comes from Ina Garten — a chilled cucumber soup that requires no cooking whatsoever. As long as you've got a sharp knife, a cutting board and a blender or food processor, you are good to go.

The soup is creamy, smooth and deliciously fresh. You could serve it as a first course, but we've found that it's satisfying enough as a main course when paired with a baguette.

Ina Garten suggests using hot house cucumbers, as she finds traditional cucumbers too bitter for this recipe. I say bah humbug. If you've got cucumbers ripening in your garden or beckoning to you from the farmers' market, go for it. Since most of the bitterness is in the peel, you can peel them before throwing them into the food processor.

As a note: I have cut the amount of salt in the original recipe in half. Make sure to taste it before serving and add more if you think it is necessary.

Chilled Cucumber Soup with Shrimp adapted from "The Barefoot Contessa Back To Basics."

• 3 (7-ounce) containers Greek yogurt
• 1 cup half-and-half
• 2 hot house cucumbers, unpeeled, seeded, and chopped
• 1/2 cup chopped red onion
• 6 scallions, white and green parts, chopped
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 3 tablespoons chopped fresh dill
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• 1/2 pound cooked large shrimp, halved
• thinly slices of lemon, halved, for garnish
• fresh dill, for garnish

In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onions, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely puréed and then pour into another bowl. Continue processing the soup until all of it is puréed.

Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.

Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp and lemon.

Jessica Webster leads the Food section for AnnArbor.com. You can reach her at JessicaWebster@AnnArbor.com.