Somebody mentioned cold soups. About ten years ago we first experienced the Andalucían tapa called salmorejo in forty-degree heat. It's very thick, it's served ice-cold in small glasses with a few little breadsticks eaten with a spoon. It has chopped hard-boiled egg and Serrano ham sprinkled on top. It's made with fresh tomatoes, garlic, sherry vinegar, a lot of the best extra virgin olive oil and old bread that's been soaked in the whizzed tomatoes, all puréed. I think I might have posted my recipe in one of those recipe threads. On a hot day it's utterly delicious - with a big glass of aperol spritz!