This chilled eggplant soup from Chef Daniel Patterson of Coi in San Francisco and Plum in Oakland is packed with summer produce, thanks to a topping of crunchy, spicy vegetables. Patterson says this soup-salad hybrid is his Go-To Dish (watch him make it in our video). It’s a perfect light, cool summer meal.
What to buy: Padrón peppers are harvested in the summer months. Look for them in gourmet grocery stores or farmers’ markets, or order them online.