When temperatures rise, sit down to a light soup and sandwich.

The soup/sandwich combo is one that I find hard to resist. It's like the cafe version of small plates; there's no need to stress over what to order, you can have it all.

Summer, I've decided (fist in the air), is no reason to give up this perfect pairing. You just need to keep things light and cool - literally. Cooking up these batches of soups, which are all meant to be served cold or at room temperature, is a snap. For their sandwich partners, I took classic flavor pairings, and pared them down for the hotter temps.

A few notes about the soups here. First, they get better with age, so feel free to make them in advance. They tend to thicken as they cool, so for a thinner sip, add some water before serving. I've found that while an immersion blender is easier to use, it doesn't produce the silky texture that a traditional blender does, so I suggest hauling out the old standby. Lastly, chicken and vegetable stock are interchangeable in these recipes. Use the best stock you can find. I prefer the kind that comes in a carton, instead of a can.

Despite what my Bubbe taught me, peas and ham are ingredients that belong together. And pea soup, when kept simple, thin, and sharp, is wonderful cold. While farmer's-market fresh always upstages frozen, chilly bags of these little legumes work very well.

In this case, my piggy partner comes in the form of prosciutto, which, in a few slices, packs a lot of punch. Choosing a cheese that melts easily, like fontal (a less pungent, often less expensive, fontina-like fromage), makes quick cooking, although fontina is fine too. This sandwich melt tastes just as good cooled to room temperature.

Now, if you think that the French onion soup / Italian hoagie lovers in your life will find that combo too dainty, try vichyssoise, which despite its haughty name is a crowd-pleaser. To its traditional ingredients of leeks and potatoes, I added celery, which gives the soup more depth. If your stock is on the darker side, don't freak out: A soup that isn't snow-white will still be great.

Since beef and potatoes are the inspiration, serve this soup with your favorite deli roast beef, painted with a horseradish dressing. The carb part comes courtesy of croissant, light as air.

The last combination, carrot soup with chicken salad, might be my favorite. The carrot soup has ginger, and is thickened with cashews instead of cream. This chicken salad is one of the first recipes I threw together after culinary school, and it's hardly changed since.

Makes 4 servings, or 3 cups

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1 tablespoon butter

¼ cup diced sweet onions

1 pound fresh or frozen peas

2 1/2 cups chicken or vegetable stock

3 teaspoons cream

Kosher salt

Black pepper

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   1. In a large soup pot, melt butter over medium high heat. Add onions and cook, about 3 minutes, making sure not to brown. Add peas and stock. Bring to a boil. Reduce heat to a simmer and cook, about 3 to 5 minutes until peas are tender. Shut off heat and let cool.

   2. Blend, in batches if necessary. Pass through a fine sieve, discarding solids. Stir in cream. Season with salt and pepper. Chill before serving.

Per serving: 137 calories, 7 grams protein, 18 grams carbohydrates, 6 grams sugar, 5 grams fat, 13 milligrams cholesterol, 824 milligrams sodium, 6 grams dietary fiber.

Makes 4 servings

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1 loaf ciabatta bread

4 ounces fontal or fontina cheese

4 ounces sliced prosciutto

Olive oil

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   1. Heat grill pan, griddle, or nonstick pan over high heat. Cut eight slices of ciabatta bread, about ½ inch thick. Brush both sides of the slices with oil.

   2. Layer four of the bread slices with one ounce of cheese and one ounce of prosciutto each. Top with remaining bread to form sandwiches. Cook about three minutes per side, or until cheese is melted. Let come to room temperature or serve hot.

Per serving: 212 calories, 8 grams protein, 8 grams carbohydrates, trace sugar, 13 grams fat, 48 milligrams cholesterol, 656 milligrams sodium.

Makes 4 servings, or 3 cups

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1 tablespoon butter

2 cups diced leeks, white parts only

Kosher salt

1 cup diced celery

1/2 cup diced potato (stored in cold water until ready to use)

3 cups chicken or vegetable stock

White pepper

1 teaspoon red wine vinegar

1 tablespoon Greek yogurt

Chives, for garnish

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   1. In a large soup pot, melt butter over medium-high heat. Add leeks and pinch of salt and cook about 1 minute. Add celery, and cook until vegetables begin to soften, but do not brown, about 3 minutes. Add potatoes and stock. Bring to boil, reduce heat to low, cover, and simmer until potatoes are cooked, about 15 minutes.

   2. Blend, working in batches if necessary. Stir in vinegar and yogurt, and adjust seasoning. Chill before serving. Garnish with chives.

Per serving: 98 calories, 2 grams protein, 9 grams carbohydrates, 3 grams sugar, 4 grams fat, 8 milligrams cholesterol, 774 milligrams sodium, 2 grams dietary fiber.

Makes 4 servings

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3 tablespoons sour cream

3 teaspoons horseradish

11/2 tablespoons mayonnaise

1 teaspoon mustard

4 croissants, sliced in half horizontally

12 ounces sliced roast beef

1 cup baby arugula

Kosher salt

Black pepper

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   1. Mix together sour cream, horseradish, mayonnaise, and mustard. Smear one tablespoon on each croissant half.    2. Layer croissant bottoms with 3 ounces of beef and ¼ cup of arugula each. Season with salt and pepper. Top each sandwich with croissant halves to form sandwich. Serve.

Per serving: 475 calories, 32 grams protein, 33 grams carbohydrates, 8 grams sugar, 23 grams fat, 126 milligrams cholesterol, 773 milligrams sodium, 2 grams dietary fiber.EndText

Makes 8 servings, or 6 cups

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2 tablespoons butter

1 pound baby carrots

2 tablespoons diced ginger

2/3 cup orange juice

5 cups chicken or vegetable stock

1 cup cashews

2 teaspoons honey

Kosher salt

Black pepper

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   1. In a large soup pot, heat butter over medium-high heat. Add carrots and ginger, and cook for 3 to 5 minutes. Add orange juice and let reduce slightly, about 3 minutes. Add stock, bring to a boil, reduce heat to low, and simmer until carrots are soft, about 10 minutes.

   2. Meanwhile, in a small saucepan, bring cashews and 1½ cups water to a boil. Cook until cashews are soft, about 5 minutes. Discard water.

   3. Add cashews and honey to soup. Blend, working in batches if necessary. Season with salt and pepper and chill.

Per serving: 338 calories, 8 grams protein, 31 grams carbohydrates, 14 grams sugar, 23 grams fat, 15 milligrams cholesterol, 1,228 milligrams sodium, 4 grams dietary fiber.

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Makes 4 servings

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1 rotisserie chicken, shredded

1/4 cup diced celery

1/2 cup diced red onion

1 tablespoon chopped fresh herbs (see note)

1 tablespoon plain yogurt

3 tablespoons mayonnaise

1 teaspoon mustard

1 teaspoon ketchup

Juice from one lemon, about  3 tablespoons

1/4 cup sliced red grapes

Kosher salt

Black pepper

4 English muffins

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1. Mix chicken, celery, onion, herbs, yogurt, mayo, mustard, ketchup, and lemon juice together in a bowl. Fold in grapes. Season with salt and pepper. Chill.

2. When ready to serve, toast English muffins, distribute chicken salad evenly on each muffin bottom, top sandwiches, and serve.

Note: Use any fresh herbs you have, such as basil, chives, parsley, cilantro, or a combination.

Per serving: 459 calories, 45 grams protein, 35 grams carbohydrates, 9 grams sugar, 15 grams fat, 123 milligrams cholesterol, 622 milligrams sodium, 3 grams dietary fiber.