Beat the dogs days of summer, with these cool summer soups as prepared by Erik Blauberg, master chef of the 21 Club.

Watermelon Gazpacho with Mint and Cilantro

1 qt watermelon puree with 1 vanilla bean then strain & chill
4 tbs watermelon (seedless, diced small)
4 tbs kiwi (diced small)
4 tbs papaya (diced small)
4 tbs mango (diced small)
4 tbs grapes (seedless, cut in half)
4 tbs red raspberries
1 tbs cilantro leaves
1 tbs mint leaves
1 tbs chervil leaves

• Pour the watermelon puree into 4 large chilled bowls.
• Next, add one tbs of each ingredient into each bowl, watermelon, kiwi, papaya, mango, strawberry, grapes and raspberry
• Season the soup with cilantro, mint and chervil.  serve immediately.

Yield: 4 servings

Chilled Cucumber Soup with Black Bean "Bomb"

1 lb cucumber (seedless & skinless)
12oz plain yogurt
6oz creme fraiche
10oz heavy cream
salt to taste
fresh ground pepper to taste
pinch of sugar
pinch of cayenne pepper

• Place the cucumber into a blender and puree until ultra smooth.
• Place the cucumber puree into a strainer and then into a mixing bowl.
• Stir the yogurt, creme fraiche, and heavy cream into the cucumber puree.  stir until smooth.  Season to taste with salt, pepper, sugar and cayenne.
• Chill for 2 hours. When ready to serve, place into 4 chilled bowls and garnish with black bean bomb.

Yield: 4 servings
Yield: ½ Cup

Black Bean "Bomb"

1/2 cup black beans
3 tbs bean puree
1 tsp onions
1 tsp red jalapeno
1 tsp tobasco sauce
sea salt to taste
fresh ground pepper to taste
1 tsp cilantro leaves
1 tsp chives
1 tsp chervil

• Stir all ingredients together in a mixing bowl.
• Pack bean mixture into a dome shaped mold that's wrapped in film wrap. (for easy removal)

Yield: 1/2 cup