Best soup recipe for summer?

I'm thinking cheesey potato soup

A Gazpacho [chilled tomato soup]

Or a Chilled cucumber soup. 

Don't like using bouillon, I prefer to make stock from scratch. And i usually add some sort of noodles-usually wonton noodles. And some Napa or bok choy. 

"French Summer Soup*" For 4:

1 liter good chicken stock, not too strong (I like the knorr stockpots at 1/2 strength)

1 entire very young leek per person or the white + light green parts of a medium one

4 fine new potatoes the size of a child's fist

4 medium tomatoes

white pepper

parsely, a generous amount

Make up your stock.  Slice the leek(s) lengthwise and clean thoroughly, then slice across thinny.  Dice the potaoes into 1cm/ 1/4" cubes leaving the skin on which should be a fine and paperly skin.  Dice the tomatoes.  It's up to you if you prefer to skin and seed them or not.

Simmer all together for about 20 minutes until the potatoes are soft and the leeks have completely fallen apart to thicken the soup.  (This is the reason for the thin slicing).  The tomatoes should give the soup a hint of a blush and a suggestion of tang.  This is not a tomato-y soup!  Season with white pepper and add the parsely.  Allow to just come to the simmer again to slacken the parsely and incorporate the pepper.

This is a wonderful summer soup when all the vegetables are at their best.  It's not one for making at any other time of year or all its charm would be lost.

*I don't know what's French about it.  It has come down to me through family and is at least a hundred years old.  For some reason it's always been served as a prelude to crepes.

If you surveyed enough people it would be gazpacho.  

I do not care for tomato gazpacho which is the most common and known form, it makes no sense to me, but I made an avocado gazpacho last summer that made it into my recipe book:

1 c. Cucumber(diced)

1 c. Green Pepper(diced)

1 tblsp. Lemon Juice

1 tblsp. Lime Juice

1/2 c. Raspberry Vinaigrette

1 lg. Avocado(cubed)

Salt

1/4 c. cold water( bottled or filtered)

Liquefy in a blender or processor and chill for 4-6 hours

1/4 c. cold water (bottled or filtered)

If it has thickened while refrigerated, add remaining 1/4 cup of water before serving

Chili Oil(olive oil & Sambal)

Sunflower Kernels

Dried Cranberries(minced, if desired)

Garnish as desired