Delicious cold soups that aren’t gazpacho…
Sauté 1 1/2 pounds trimmed and chopped carrots and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes. Add 5 cups stock or water; boil, cover, lower the heat and simmer until carrots are tender, about 15 minutes. Cool slightly, purée and refrigerate. Garnish: Chopped parsley.
Melt 2 tablespoons butter in a large pot. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks. Cook for about 3 minutes, stirring, until softened. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes. Purée, then let cool. Stir in coarsely chopped flesh of 1 or 2 avocados before serving. Garnish: Chopped cilantro.
In a bowl, whisk together 2 cups yogurt, 1/4 cup orange juice, 1 cup chopped mint leaves and 1 tablespoon sugar until mint is fragrant; strain and discard solids. In another bowl, combine 2 cups sliced strawberries , 2 tablespoons lime juice, 2 tablespoons sugar and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once. To serve, spoon yogurt onto strawberries and stir. Garnish: Whipped cream and mint.