cold soups


By |2017-08-27T17:48:07-04:00August 27, 2017|Cooking|

This is a good soup.
Very very good!

I’ve always loved cold soups in the summer: I have my old favorite stand-bys but am always looking for something new. Gazpacho has been a favorite in our house for years…so I immediately looked at this one.
Corn gazpacho?

I just happened to see this in the July issue of House Beautiful. It is a recipe from
Lulu Powers Food to Flowers

She has entertaining and food ideas (for entertaining) in the book and also each month in House Beautiful. This is definitely a keeper so I printed it out and have it in my recipe collection book!



Here are the vegetables you will need:

Woops….forgot the cucumber in this photo!


And here we have a bowl sitting prettily at the dinner table:



We like gazpacho kind of chunky…but you could definitely give this a longer whirl to make smoother.

Here is the recipe to print out:



By |2014-12-14T17:23:58-05:00July 1, 2010|Cooking, Food|

It’s almost…. July 4th weekend!

That means it just might be very warm where you are, and it means you just might be entertaining and want a very simple recipe that is sure to please (almost) everyone. I love cold soups. I’ve made them for years. I have my favorites.

 But here is one I just discovered in a cookbook I have had for years: “Cold Cuisine” by Helen Hecht. If you link to the title you will see it is still available in the original hardcover edition, for as little as $.01!! Now that is a bargain. It is a fabulous cookbook: I have a first edition, from 1981, and I can’t tell you how many times I have used it. It’s one of those rare gems of a book: not well known but full of sophisticated and ‘charming’ recipes.



2 lbs. small zucchini             1 c sour cream

1/4 c chopped scallions       1 tbl lemon juice

1 tbls. olive oil 1 c chicken stock

1/2 c minced fresh basil

1 c half and half Salt, pepper

Wash and dry zucchini, slice crosswise, and saute with the scallions in the olive oil over low heat for a few minutes. Do not allow it to brown. Cook very gently, partially covered, until tender. Puree the zucchini […]

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