At Iris, the hottest thing on the menu is also the coolest: chilled, creamy cucumber soup. Puréed cucumbers are blended with buttermilk, sour cream, shrimp stock, and a dash of tarragon. Topped with a dollop of crème fraîche and Beluga caviar, chef Russell Hodges’ brisk and tasty creation is actually a variation of a recipe from New York culinary shop The Silver Palate—the same soup Stephan Pyles altered to create his Southwestern version when the two worked together at Routh Street Cafe. Quite a lineage for such a simple yet satisfying summer soup. 5405 W. Lovers Ln. 214-352-2727. —Todd Johnson
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