Cool Cucumber Soup

This is wonderfully refreshing on a hot summer night. Delicious, simple and you don't have to go near the stove.

4 English (seedless) cucumbers (about 12 ounces each), peeled and cut into 1-inch chunks
2 cups plain yogurt
1 1/2 cups chicken broth
1 medium shallot, minced (about 2 tablespoons)
2 tablespoons snipped fresh dill
1/2 teaspoon salt
dash hot pepper sauce
Crème fraîche and fresh dill sprigs for garnish (optional)

In large bowl, combine all ingredients except garnish. In food processor or blender, blend half of cucumber mixture just until cucumbers are finely chopped but not pureed. Pour mixture into soup tureen. Repeat with remaining cucumber mixture; add to soup in tureen. Refrigerate soup if not serving right away.

To serve, garnish each bowl of soup with a dollop of crème fraîche and a dill sprig.

Note: If you don't have any crème fraîche, garnish the soup with plain yogurt or sour cream.

Chilled Peach and Nectarine Soup

This chilled summer soup is very refreshing as a starter, and it can also be served as a light dessert. For best results, use the season's freshest, ripest fruits. You can prepare the soup with just peaches, but nectarines add an extra dimension.

1 cup thinly sliced peeled peaches
1 cup thinly sliced peeled nectarines
2 T lemon juice
1 T honey
1 cup cranberry juice cocktail (low-calorie version, if desired)
1 cup apple juice
1 cinnamon stick
1 whole nutmeg
2 whole cloves
1/4 cup 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, 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 at least 2 hours. Serve topped with the sour cream. Makes 4 servings.

Pappa Al Pomodoro: Tomato and Bread Soup

A classic dish of poor Italian housewives, served on days when the only food in the house is tomatoes and stale bread. I have NO idea what kind of bread "bloomer" is, so please don't ask.

PAPPA AL POMODORO: Tomato and Bread Soup

3 tablespoons olive oil
2-3 large garlic cloves, crushed to a paste with ½ teaspoon salt
2 lbs. ripe tomatoes, peeled and chopped (some like to deseed them as well)
1/2 lb. of STALE white bread, crusts removed, broken into pieces – do NOT use pre-packaged sliced bread it will go horribly slimy, use country bread like ciabatta, bloomer, sourdough etc.
1 1/2 quarts chicken or vegetable stock
10 -12 fresh basil leaves
Salt and freshly ground black pepper
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Extra virgin olive oil, basil leaves, Parmesan shavings – for serving/garnish

Heat the olive oil in a large saucepan and sauté the garlic gently without letting it brown, then add the tomatoes, basil and bread (tear the basil leaves with your fingers, NEVER chop basil with a knife or scissors it changes the flavour).

Add the stock, little by little, stirring and mashing the bread down until the mixture begins to resemble a porridge, pour in any remaining stock. Taste and season. Garnish with a swirl of olive oil, extra torn basil, and some shavings of Parmesan.

This can be served hot, warm or cold but I think it is at its best at room temperature on a hot day. It can be made a day ahead and reheats beautifully, but doesn't freeze well.

BTW the word "pappa" in the name of the soup doesn't have anything to do with dad, daddy, father - it means pap/puree/mush.