During the heat of summer, most of us feel less enthused about spending time in the kitchen, hovering over a hot stove. It's a universal (or at least global) sentiment, which is why there are so many refreshing dishes, ones requiring little or no cooking, that have originated in warm-weather countries.

You can find any number of cold salads all over the world — think Greek, Caprese or Nicoise salads — but soups also have a place at the summer dinner table. Mexico has sopa fría de aguacate (chilled avocado soup), France has vichyssoise (cold potato leek soup) and Korea has mul naengmyeon (cold noodle soup), but Spain's gazpacho, for me, is the most iconic.

Most of us are familiar with the tomato-based version of this summer classic, but there is another gazpacho, Ajo Blanco (or white garlic), that deserves its moment in the sun, too.

Ajo Blanco is made by pureeing almonds, garlic, bread and water, seasoning with sherry vinegar and olive oil, and chilling until the soup is cold and the flavors have married. While tomato gazpacho has a deep, sometimes assertive flavor, almond gazpacho, with its nutty, garlic flavor and ultra-creamy texture, is more luxurious and sophisticated.

Like traditional gazpacho, which relies on garnishes of diced crunchy veggies, croutons and a drizzle of quality Spanish olive oil to take it to the next level, Ajo Blanco also has a few key toppings, including, surprisingly, green grapes.

While grapes may seem like a strange garnish for a chilled soup, when thinly sliced their cool sweetness plays against the nutty garlickiness perfectly. Sliced toasted almonds are also scattered on top, which gives the soup an added crunch, along with a generous drizzle of extra-virgin olive oil.

Served with a crisp, dry white wine, this impressive, easy-to-make chilled soup will surely find its way onto your menu all summer long.

Ajo Blanco

Serves 4 to 6.

Note: Creamy and luxurious, this Spanish white gazpacho is as impressive as it is easy to make. Plan ahead, though, as the recipe needs to chill. And since chilling any soup will mute its flavors, make sure to taste and adjust the seasonings, if necessary, before serving. From Meredith Deeds.

• 3 c. crustless rustic bread, cut into 1-in. cubes (about 6 to 7 oz.)

• 1 c. water

• 1 c. blanched almonds

• 2 1/2 c. ice-cold water

• 1 medium clove garlic

• 1 tbsp. sherry vinegar, plus more if desired

• 1/2 tsp. salt

• 1/4 c. extra-virgin olive oil, plus more for garnish

• Green seedless grapes, thinly sliced

• Toasted sliced almonds

Directions

In a medium bowl, soak bread in 1 cup water for 5 minutes, then squeeze dry, discarding the soaking water.

Place the almonds in a blender, process until finely chopped. Add the soaked bread, 2 1/2 cups ice-cold water, garlic, vinegar and salt. Purée until completely smooth, about 1 minute. Add the olive oil and blend until incorporated. Refrigerate, covered, for 3 hours.

Taste, and adjust seasonings with more salt and vinegar, if necessary.

Pour into serving bowls. Garnish with grapes, almonds and a drizzle of olive oil.

Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram ­at @meredithdeeds.