Courtesy Jenn Louis, chef/owner, Ray, Portland, OR

Jenn Louis garnishes this soup with sweet Oregon bay shrimp dressed with jalapeño, mint and lemon. Any small shrimp works, as would crab or crisp-fried prosciutto.

Chef Jean Louis
Chef Jenn Louis / Illustration by Brian Clark

About Chef Jenn Louis 

A favorite from the Bravo show Top Chef Masters, Louis is a multiple James Beard Award nominee and author of two cookbooks, Pasta By Hand and The Book Of Greens. Her one-year-old Portland, Oregon, restaurant, Ray, highlights the varied influences on modern Israeli cuisine and uses local ingredients.

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