Chilled Peach and Nectarine Soup

(from New Vegetarian Cuisine, by Linda Rosensweig, 1994)

1 c thinly sliced peeled peaches

1 c thinly sliced peeled nectarines (or another cup of peaches)

2 T lemon juice

1 T honey

1 c cranberry juice cocktail

1 c apple juice

1 cinnamon stick

1 whole nutmeg

2 whole cloves

1/4 c sour cream

Place the peaches and nectarines in a food processor. Process until smooth. Pour into a large bowl. Stir in the lemon juice and honey. Cover and refrigerate.

In a 1-quart saucepan over medium-high heat, bring the cranberry juice, cocktail, apple juice, cinnamon, nutmeg and cloves to a boil. Reduce the heat to low and simmer for 5 minutes. Strain and discard the spices. Set aside to cool completely.

When cool, stir the juice mixture into the puree. Cover and refrigerate for at least 2 hours. Serve topped with sour cream.

Don't have a food processor? Borrow one from Mother Hubbard's Cupboard's Hub Tool Share Program. Ask anyone at the Hub about it. Or you can use a stick blender, also available through the Hub Tool Share Program. Or a food mill, ditto. Or a blender, though the Tool Share Program doesn't have any regular blenders at the moment.

Chilled Cucumber Soup with Mint and Yogurt

(http://www.simplebites.net/three-3-minute-chilled-soups/)

1 small English cucumber, washed and seeded

2 T chopped chives (or green onions)

2 T fresh mint, chopped

2 T fresh parsley, washed and chopped (or cilantro)

1 c milk

1/2 c sour cream

1/2 c yogurt

Salt and pepper

Puree the cucumber and herbs with just a bit of milk. Add remaining milk and sour cream and blend until nearly smooth. Or keep it chunkier; it’s up to you. Stir in yogurt and season with salt and pepper. Chill for at least an hour; serve cold.

Creamy Gazpacho

This chilled soup is a summertime favorite. Try topping it with a dollop of yogurt as a garnish.

Ingredients:

• 1-14 oz. can tomatoes, skinned and diced
• 2 cups sliced cucumbers, seeded
• 1 roasted red pepper, whole, seeded
• 2 scallions, chopped
• 1/2 jalapeno, sliced
• 2 cloves garlic
• 1 cup plain lowfat yogurt
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 cup parsley, chopped, garnish
• 1 cup small diced cucumber, for garnish

Directions:
Place all ingredients (except for cucumber and parsley for garnish) in a blender, puree on high until contents are well blended. Serve soup well chilled, and garnish with chopped parsley, diced cucumber and a dollop of plain yogurt.