Who would eat a stew in summer? As soon as we write and pronounce its name, we already sweat. However, cold soups are the dish of the season: subtle, refreshing, and they have the ability to make use of ingredient scraps left in the kitchen from other prepared dishes. Soups are a sustainable resource: you have a piece of leek, an onion, and a pear, you help it with mineral water and a touch of perfume to enhance the flavors, and you have one ready to eat with a spoon. In this regard, chef Carme Ruscalleda proposes cooking four traditional soups, classics from local and international cuisine that will always be current and that, in turn, allow for personal experimentation, so that each person can finish them with their personal touch.