Cold soups are refreshing after a hot day. These recipes use in-season North Carolina blueberries and cucumbers. Chilled Cucumber Soup with Avocado Toast cooking.nytimes.com/recipes Get the latest headlines sent to you Sign up for our free newsletter Ingredients 1 pound cucumbers, peeled, halved lengthwise and seeded 2 cups buttermilk (or use 1 1/2 cups plain … Continue reading Cold soups for the summer