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The recipe for this impressive-looking soup calls for frozen seafood, so you can get a taste of summer anytime, anywhere. Try it with scallops, shrimp, and crab legs.

Transfer to a large bowl and stir in 1 1/2 cups of water. Cover and refrigerate the soup until cold, at least 2 hours. Meanwhile, in the same skillet, heat the remaining 1 tablespoon of olive oil.