Cold Soup

This variation on the classic chilled leek and potato soup includes a cucumber-chive puree, which adds a refreshing and flavorful twist.

A creamy blend of ripe avocados, cucumbers, yogurt, lime juice—and a bit of jalapeño—make this soup bright, spicy, and satisfying. Have we mentioned it only takes ten minutes?

This superb starter has no cream and just one tablespoon of oil.

This modification of a classic soup uses less cream than traditional versions.

Can be prepared in 45 minutes or less.

Add chopped jalapeños for some extra zip.

Tomato time is the best time to put this do-ahead soup on the menu.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?" This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

For a picnic, transport the soup in a thermos.

The gazpacho needs to be started a day ahead, so be sure to plan accordingly.

This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.

This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.

This recipe can be prepared in 45 minutes or less. Round out this satisfying soup with a composed platter of marinated beets, red onions, sliced hard-boiled eggs, pickled vegetables and a wedge of imported Parmesan. Try a purchased berry tart for a pretty dessert.