Summer soups are usually served cold to offset the hot weather. But there is always an outlier. This vegetable soup is that one.

The hardest part of making this soup is the chopping the vegetables. You can even do it a day before finishing the recipe, and I prefer to do it early while it is still cool in the house. I cut the veggies in a small dice for easy eating, but you can chop them in larger pieces if you prefer.

Look for a good store-bought pesto or make it from scratch. You can alter it with different veggies or herbs like spinach leaves, arugula, fresh cilantro and thyme. Just a few tablespoons of any of those ingredients will add an extra flavor dimension to classic basil pesto. One other reminder: Look for the freshest vegetables you can find, and feel free to add corn kernels or other veggies you love to this soup.

This my husband's favorite summer soup, a fine example of what he calls “real food.” Although it can be served hot, I think it is best at room temperature because it brings out the full flavor of the vegetables and herbs.

Orzo, a tiny, almond-shaped pasta, is added for its unusual shape and texture. But what makes this minestrone so special is the pesto cream, which is swirled in just before serving.

The recipe makes more pesto cream than you will need for the soup. Use the remainder as a salad dressing or sauce. (It will keep for up to a week.)

Offer the soup as a simple, yet elegant first course before grilled chicken or fish. I also like to serve large bowls of this as a main course after a salad of mixed greens and warm goat cheese croutons. A chianti or pinot noir would be a nice accompaniment.

Summer Minestrone with Pesto Cream

Serves 6 to 8 as a first course, or 4 as a main course

For the soup:

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