Here's what I have in my file:
COLD CORAL SOUP
3 large cucumbers
1 small onion, sliced
1 cup tomato juice
1 Tbs. tomato paste (don't omit, Linda LOL)
1 cup chicken broth
1 quart sour cream
1/4 cup dry fino sherry
12 small fresh basil leaves for garnish
Peel the cucumbers and slice in half lengthwise. Spoon out and discard the seeds. Cut into chunks and place the cucumbers in a blender or food processor. Add the onion, tomato juice, and tomato paste, and process until pureed.
Pour the mixture into a large bowl, add the broth, then whisk in the sour cream and sherry, beating until well incorporated. Cover and refrigerate for 3 to 4 hours.
Lade into chilled soup bowl and float 2 or 3 basil leaves in each. Makes 4 to 6 servings
Source: La Bonne Soupe cookbook

Gazpacho via Liz Jones
1 cups chopped peeled, seeded tomato
1/2 cup finely chopped Green pepper
1/2 cup cucumber chopped and peeled and seeded
1/2 cup chopped celery
1/4 cup chopped onion
2 tsps snipped parsley
2 tsps snipped chives
1 large clove minced garlic
2 � T red wine vinegar
2 T fruity, green olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp worsterchestershire
2 cups tomato juice.stir, cover and chill at least 4 hours..over night is better

My adaptations
1 T minced parsley
1 T minced fresh basil
1 T minced fresh chives�or green onion tops
2 cloves garlic through a press
1/2 tsp Fresh ground pepper
1 tsp w'shire

Soup,chilled cucumber
I call this Bridal Luncheon Cucumber Soup, because I have served it at several bridal luncheons. The card says it's from "Cooking Across the South" a cookbook of my daughter's.
2 large cucumbers
1 clove of garlic
1 tsp salt
1/2 Tsp dry dill weed
1 cup lemon juice
2 8 oz cartons of sour cream
2 cups half and half
And milk to make it thin enough
Chopped chives and cucumber slices for garnish
Peel and seed the cucumber and puree in a blender.
Pour in the sour cream and 1/2 and 1/2 and mix well....add milk as needed to thin if desired.
Chill and serve garnished with chives and cuke slices.

I also somewhere, have a recipe for a strawberry soup but that wouldn't go with what else you are having...and a recipe for a pea soup made with frozen peas And I think chicken broth and cream or sour cream....topped with julienne pea pods. Can't remember where that recipe came from nor where it could be....but it's good and beautiful!

Very hot very early here too May but I'm not complainging. I LOVE summer!

I/we love this one from Ina Garten. I like it both hot and cold....cold this time of the year. : ) The roasting will even make those store bought tomatoes good IMHO. I'd like the recipe for your Pebble Salad please.

David

Roasted Tomato Basil Soup

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
. Prep Time:15 minInactive Prep Time: -- Cook Time:1 hr 35 minLevel:EasyServes:6 to 8 servings.

Ingredients
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Note: I don't have a food mill so I just used my stick blender.

Here is one of my faves--Chilled Raspberry Soup

Chilled Raspberry Soup (variation from Carnival Cruises--source: allrecipes)
2 C frozen raspberries (I poured them in the blender up to the 2 C mark)
2 C fat-free half & half or milk (I just used low fat milk)
1 cup heavy cream (oh yeah!)
1/2 cup sour cream
2 T sugar, or to taste ( I used 1 T superfine sugar)
Puree raspberries, milk, cream and sour cream in a blender or food processor until smooth.
If you want, you can pour this through a sieve or something to get rid of some of the raspberry seeds.
Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.
Top with nutmeg & cinnamon if desired.

David, that soup sounds perfect! I think I will make that. Thanks. The other recipes sound good too. I'm saving them for another date. It doesn't look like it's getting any cooler any time soon!!

Here's the Pebble Salad recipe.

Pebble Salad

Serves 8 to 10 as a side dish; 6 as a main course

1 5.2 or 6 oz package long-grain and wild rice
1 (12-ounce) can white corn, drained
1 small cucumber, seeded and chopped
2 medium carrots, coarsely chopped
2 green onions, with tops, thinly sliced
1/3 cup chopped parsley
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon dill weed
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/2 cup dry-roasted sunflower seeds
romaine lettuce
1/3 cup slivered almonds

Prepare rice according to package instructions. Let cool to room temperature. Stir in corn, cucumber, carrots, green onions and parsley. Combine lemon juice, oil, garlic, dill weed, mustard and pepper in a small bowl and mix well. Stir into rice mixture. Cover and chill several hours or overnight. Stir in sunflower seeds. Serve on lettuce-lined plates and sprinkle with almonds.

You're welcome May and thanks for your recipe too. Sounds good! Good luck with the poker game and have a great time. I know you will!

David