Gazpacho is easy, and yummy. Creamy gazpacho sounds good too, I've not made it but the latest Cooks Illustrated has a promising-sounding recipe. Make a pitcher of sangria too. Not very creative, sorry.

Yep. These are both T&T.

Gazpacho

3 c tomato juice
1 clove garlic, minced
2 T fresh parsley, chopped
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/8-1/4 tsp hot pepper sauce
2 green or yellow peppers, seeded & chopped
1 cucumber, pared, seeded and chopped
2 ribs celery, thinly sliced
1 small tomato, chopped

In large bowl combine tomato juice, garlic, parsley, cumin, salt, pepper and hot sauce.

In small bowl, combine chopped vegetables. Set aside 2 cups vegetables and add remaining vegetables to juice mixture.

In food processor or blender, puree the reserved 2 cups vegetables until smooth. Stir into soup and chill.

And here is one from Marilyn that has been on my "to try list" for a while. I'll be making it as soon as we get some of that heat that you all are weary of already!

Cold Summer Soup
posted by DanaIN

2 hot house cucumbers; peel, seed, dice
Leaves from 1/2 bunch fresh cilantro, chopped
2 green onions; sliced
1 tablespoon extra virgin olive oil
1/2 honeydew melon; peel, seed, dice
1/2 teaspoon kosher salt
1 Pablano chili; roast, peel, seed, dice (optional)
1/4 teaspoon freshly ground pepper
1 rib celery; chopped fine
1 cup lime yogurt
2 tablespoons pear or rice wine vinegar
1 lime
Leaves from 2 sprigs fresh mint, chopped
Fresh parsley garnish

Combine cucumbers, onions, melon, chili, celery, vinegar, mint, cilantro, olive oil and salt and pepper in a large bowl (the cucumbers will give off a lot of juice). Place in the refrigerator for about 30 minutes to chill. To serve, spoon the soup into bowls and spoon some yogurt on top, drizzle with a squeeze of fresh lime juice and garnish with fresh parsley. Serve also with green grapes.

*The Pablano chili pepper is optional in thisItÂs very good without it too.

Linda

Here's one from my files.
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.

And another:
CHILLED TOMATO SOUP W/AVOCADO CREAM (serves 8)
Soup:
2 cups chopped onion
3/4 cup chopped carrots
1 TBL crushed garlic
1/4 cup canola oil
4 cups chicken broth
1 tsp salt
1/4-1/2 tsp cayenne
4 lbs tomatoes, peeled, seeded, chopped or two 28 oz can chopped tomatoes, drained
Avocado Cream
2 very ripe avocados, chopped
2/3 cup sour cream
1/4 cup heavy cream
4 tsp lemon juice
1/2 tsp salt
Garnish: chopped green onions
For the soup, saute the onions, carrots & garlic in the heated oil in a large saucepan over medium heat for 15 minutes or until tender. Stir in the broth, salt & cayenne. Simmer 30 minutes. Increase the heat & add the tomatoes. Cook 10 minutes longer.
Puree the mixture in batches in a processor. Combine in a bowl & cover. Chill up to 24 hours.
For the avocado cream, combine the avocados, sour cream, cream, lemon juice & salt in a processor & process until smooth. Spoon into a bowl & chill, covered until serving time.
To serve, ladle the soup into chilled bowls & spoon 1 or 2 TBL of the avocado cream over the top. Garnish with chopped green onions.~~Oh My Stars

And another:
COLD CORAL SOUP
3 large cucumbers
1 small onion, sliced
1 cup tomato juice
1 Tbs. tomato paste
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
And another:
Sherried Carrot Soup

1 onion, chopped
2 tablespoons unsalted butter
6 carrots, peeled and cut into 1/4-inch-thick slices
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 cups chicken broth
1/4 cup medium-dry Sherry, or to taste
1/2 cup heavy cream
White pepper to taste
Chopped fresh parsley leaves for garnish

Cook carrots and onion in chicken broth over medium heat for 20 minutes or until tender. Put that mixture and remaining ingredients, except parsley, into food processor or blender. Process until smooth. Chill and serve. Garnish with parsley.
NOTE: FOR LOW FAT RECIPE USE FAT-FREE EVAPORATED MILK INSTEAD OF HEAVY CREAM, ELIMINATE THE BUTTER, USE DEFATTED CHICKEN BROTH.

And one more...in a strange format.
Ingredients:
1tablespoonbutter
1/2 medium onion, chopped
3 sweet red bell peppers, roasted or grilled, peeled and seeded
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon finely ground white pepper
1 tablespoon sherry vinegar
1/2 cup sour cream
Finely chopped fresh sage or basil (optional garnish)

Directions:
In a large saucepan over medium heat, melt the butter. Add the onion and cook just until softened, about 3 minutes. Add peppers and broth, bring to a boil, reduce heat, cover and simmer briefly, 8 to 10 minutes. Remove from heat and let cool slightly. Process soup in a food mill, blender or food processor. Season with salt and pepper; stir in vinegar and sour cream, blending with a whisk until smooth. Cover and refrigerate until cold. Taste and adjust the seasonings accordingly.

To serve, ladle into individual dishes and garnish, if desired, with sage or basil.

I love a good gazpacho, but don't use a recipe. When this year's tomatoes in I'll make some and write one up while I do it.

I like to use V8 juice rather than tomato juice if I feel the need to add any liquid. If I've enough garden tomatoes of course, I simply cook some down to sauce to add to all the chopped/pureed veggies.

I make my gazpacho in 3 "layers." One third of the vegetables get pureed. One third gets very finely minced. The last third is a fine dice.

This adds complexity and depth to the flavors as well as making for interesting texture.

I like to play with my garnishes a bit as well. Julienne tortilla chips are a favorite. Chopped balsamic-roasted onions work well if I've any leftover from the previous night's dinner. Very finely sliced (paper thin), de-seeded jalapenos or serrano peppers. Thinly sliced scallions or radishes. A drizzle of pesto or yogurt. Minced, Moroccan style preserved lemons. Very finely chopped mint or cilantro. A few nasturtium petals, allysum or chive blossoms.

Oh boy, now I'm absolutely craving gazpacho and my tomatoes are yet small green globes...mere promises of glory to come. :(

Two big favorites of mine are vichyssoise and cucumber-yoghurt soup. I don't have recipes at hand but there are many available on the Internet.

Just a couple of hints:

Vichyssoise must be very smooth for best enjoyment. Don't rely on a blender or food processor only. Put it through a sieve to eliminate any small lumps or granules.

Cucumber-yoghurt soup, on the other hand, needs texture. Don't process it to a pulp. I chop the cucumber finely with a knife. It's not much work.

Jim

Here is one with watermelon rind and barley:

dcarch

I don't think anything can beat the chilled cucumber soup in Julia's Mastering the Art book 2. It's perfect just as it is. Better make a double batch, it goes fast!

Wow! Thanks so much folks! Now the question is, where do I start! Doucanoe, that Summer soup looks so good, I will report back when I've made it. LindaC, that cucumber soup with Avocado cream is right up our alley,around here. Dcarch, the presentation on your soup is so lovely! Thanks again everyone.