This coming Saturday (as we mentioned in a recent story), April 25 is World Disco Soup Day, organized by Slow Food Youth Network. To help with the goal of ending food waste (and having fun doing it!), we’d like to offer a way to think about those green vegetable odds and ends in your crisper in a new way. It’s easy to round up wilted greens and tired carrots, throw in some lentils or beans and turn them into a delicious hot soup.

But what about making them into something fresh and cool? Something that speaks of spring or summer and spotlights everything green? A delightful cold green soup!

To help you achieve that with whatever you happen to have that needs to be used in your fridge, let’s think about the world’s classic cold soups and what makes them work.

There’s vichyssoise, France’s purée of leeks and potato. The potato and leek combo can be a vehicle to which you can add leafy greens or lots of herbs. Add watercress (another classic) and you get a gorgeous, emerald-green cold watercress soup. You could also add a arugula or parsley or mint or basil — or any combo that sounds good to you.

There’s tarator, Bulgarian yogurt soup — a purée of cucumbers, walnuts, garlic, dill, olive oil and a lot of yogurt. (I make that all the time in the summer.) The cukes and yogurt (the same combo you find in cucumber raita) are a classic vehicle, and the walnuts add depth, richness and body.

Of course there’s gazpach sevillano, the most famous, but it’s not tomato season — and we’re going for the green. There’s white gazpacho, too, which gets body and richness from almonds, brightness from green grapes and a lovely bite from garlic.

Once of my favorite soups is the Green Gazpacho in Yotam Ottolenghi’s vegetarian cookbook, Plenty. Though it has much in common with tarator (Ottolenghi says it’s loosely based on it), the chef throws in a lot (6 cups!) of raw baby spinach, a cup of basil leaves, sherry vinegar (as in gazpacho) and peppers. So it’s hard to think of it as a disco soup — unless you have a garden that’s producing tons of spinach. But it does help give us a blueprint: You might have some spinach, and/or other greens you want to throw in raw. (You don’t need 6 cups to make it delicious.)

So think about what you have, and how it might behave like in ingredient in a classic soup.

Then dive into your fridge. We’re going to make a green soup today, so everything has to be green, or white, or something in between. (You’ll find another use for those beets and that leftover half a can of tomatoes. If you can’t think of something, drop us a note in a comment and we’ll help!)

• You want something for body: either nuts (raw or toasted), or potatoes (which you’ll boil before puréeing), a little rice (hopefully cooked and leftover), or even stale bread. I had raw walnuts in the freezer; I’d toast them in the oven (5 minutes at 350). If you’re using stale bread, soak it briefly in water.

• Grab anything green thing that you either enjoy eating raw (herbs or salad greens on their way out, scallions). I had a lot of parsley stems: They have great flavor and gorgeous color (and lots of super-healthy phytochemicals). I didn’t have carrot tops, but those are also delicious raw (or briefly cooked). Really! I also had a few sugar snap peas: I love them raw, but they leave Thierry and Wylie cold. I could sneak them in.

• What do you have that’s green that’s starting to look a little sad and that normally benefits from cooking? That might be broccoli, rapini, green beans, kale, etc. I had odds and ends from a farm box that were looking wilty — two baby bok choys, a little broccoli, a few green beans. And a bunch of radishes had lovely greens still attached. Those are good quickly cooked.

• If you have a few tablespoons of yogurt and a few cloves of garlic, your soup can resemble Ottolenghi’s Green Gazpacho. You’ll also want olive oil and vinegar, for gazpacho-like brightness and dimension.

With that, we’re ready to roll: Anything that needs cooking, you’ll simmer in water or vegetable broth (our master recipe tells you how to make vegetable broth from peelings and things you might throw away). Then you’ll throw in any greens that you’d rather not eat raw — like radish or turnip greens — for a quick blanch. That’ll get puréed.

Separately, you’ll purée all the other stuff — raw greens, cucumbers, green bell pepper, herbs, nuts, yogurt, olive oil, vinegar, salt and anything spicy you might want (serrano chile, white pepper).

Then stir the two together. Serve in small bowls, with a couple cubes of ice, another drizzle of olive oil, and any lovely fresh herbs you might like to feature whole (the last-minute add-ins are totally optional). Do a little dance: Your Iced Green Disco Soup will make a huge splash!

Here’s a master recipe that’ll offer more help, with all kinds of options built in:

If you stare into your fridge and need some advice or help, please don’t hesitate to ask in a comment — I’ll do my best to jump in quickly!

Happy dancing. Keep it green.