Blender

For a velvety smooth texture, pass the soup through a fine strainer after the mixture has been processed and before adding the cream.

Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.

After it has finished cooking, this soup will continue to thicken; thin it with hot chicken stock or water, if desired.

This chilled soup is traditionally garnished with fresh chives. We added the peppery snap of watercress and the tang of buttermilk to give it bite.

White pepper is used because of its color, but black pepper will also work.

This soup derives its body and rich flavor from pureed broccoli stems and florets.

You can make this soup through step 2 the day before your dinner; refrigerate, covered, until you’re ready to finish.

Steps 1 and 2 can be done up to 1 day ahead; refrigerate until ready to serve.

We like this soup best when served hot, but it is also delightfully refreshing well chilled.

This soup must be served very cold, so for best results, prepare it a day ahead and let it chill overnight in the refrigerator.

Cilantro’s pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeño in this delectable soup.

To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need 1 round for each sandwich.