Here's a soup I love, particularly because I have a bounty of cukes. I think it's from a Susie Fishbein book.

Iced Cucumber Soup
2 T butter
3 leeks, washed well and whites and soft green parts sliced thinly
2 cups diced cucumber, don't peel
1/2 cup diced raw potato
1/4 cup chopped spinach
1/4 tsp pepper
1/4 tsp dry mustard
2 sprigs parsley
4 cups veg stock
1 cup heavy whipping cream

Heat butter in a stockpot and saute leeks until tender. Add cucumber, potato, spinach, pepper, mustard and parsley. Saute another 5 minutes.
Stir in the veg. stock, bring to a boil, reduce to simmer for 20 minutes. Use an immersion blender to process, or do it in batches in a regular blender.

Stir in cream and refrigerate until chilled.

I like to garnish with radishes.

AM

Well, since I just made all that super rich chicken stock, this works well for me, plus I love this soup, not heavy at all. (I suppose you could cheat and use store brought torts)

Tortellini in Brodo
(Serves 6)
from: Balsamico! A Balsamic Vinegar Cookbook by Pamela Sheldon Johns

2 ounces prosciutto
4 ounces ground veal
¾ cups freshly grated parmigiano-reggiano
2 tablespoons balsamic vinegar
Pasta Dough
1 egg beaten with 1 teaspoon water
10 cups rich chicken stock
2 tablespoons finely shred fresh basil

Grind the prosciutto in a food processor. Transfer to a bowl and stir in the ground veal, ½ cup of the parmigiano-reggiano and the vinegar. Place into a piping bag and set aside.

Cut the pasta into 2 inch rounds. Pipe 1/2 teaspoon prosciutto mixture in the center of each round, brush the edges with the egg mixture and fold in half to form a half-moon shape. Wrap it around your finger, bringing the corners together to overlap and pinch tightly to seal the shape into a circle. Curl the thin edges of the pasta back and then set aside on a lightly floured surface while the stock heats.

Bring stock to a boil, add tortellini and cook 3 to 5 minutes or until al dente. Ladle into warmed serving dishes and sprinkle with the basic and remaining ¼ cup PR.
(Serves 6)

Ruthanna recently posted this recipe. It sounds wonderful!

Cold Coral Soup

3 large cucumbers
1 small onionsliced
1 Cup tomato juice
1 Tbs. tomato paste
1 Cup chicken broth
1 Qt 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.
Ladle into chilled soup bowl and float 2 or 3 basil leaves in each. Makes 4 to 6 servings

I saved this recipe that Marilyn posted a while back, and may give it a try.

Fresh Corn Soup

1 tablespoon olive oil
1 small onion; chopped
3 cups fresh corn (about 6 ears)
4 cups low-sodium chicken or vegetable broth
Salt and fresh ground pepper to taste
1/4 cup cream (or half & half or milk)
1 tablespoon yellow cornmeal
1/2 red bell pepper; diced
2 tablespoons fresh, chopped cilantro
Pinch of cayenne pepper or Tabasco to taste
Lime wedges

Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.

Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes. Return the puree to the pan.

Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with lime.

Marilyn

That Coral Soup does sound good, Sharon. I am saving that one to try soon!

Here are a couple I saved from the book I sent Karen. Haven't tried them yet, but I will, I promise! If anyone tries them before I do, please report back! LOL

Fresh Pink Peach Soup
source: "A Beautiful Bowl of Soup"

2 c fresh strawberries, hulled and sliced
2 peaches, pitted, peeled and sliced
1/2 c fresh orange juice
1/2 c plain yogurt (plus more for garnish)
3 T sugar (or to taste)
1 T fresh lemon juice
1/8 tsp freshly grated nutmeg
fresh blueberries for garnish

Puree all the ingredients except garnishes in blender until smooth. Taste and adjust the sweetening.

Refrigerate in a covered container until well chilled, at least 3 hours. Garnish each serving with yogurt and a sprinkling of blueberries

(you may substitute 1-1/2 c frozen peach wedges, thawed, for the fresh peaches)

I'm thinking of either gazpacho or this one, cold. Got it off the net:

Curried Carrot Soup

By Ray Lee

 1 tablespoon canola oil
 2 teaspoons curry powder
 1 clove garlic, smashed
 1 (1/2-inch) piece ginger, smashed
 1/2 medium onion, coarsely chopped
 1 pound carrots, sliced into 1/4-inch-thick rounds
 1 medium bay leaf
 2 1/2 cups low-sodium vegetable broth
 1/2 cup canned coconut milk
 Toasted unsweetened coconut flakes for garnishing (optional)

Instructions

1. Heat oil in a medium saucepan over medium heat. Add the curry powder and garlic, and toast until fragrant, about 30 seconds.

2. Add ginger, onion, carrots, bay leaf, and broth. Increase heat to medium-high and bring mixture to a boil, then reduce to medium-low and simmer until carrots are soft when pierced with a fork, about 20 minutes. Discard the bay leaf.

3. Working in batches, pureée in a blender until smooth. (Be very careful when blending hot soup, as steam could blow off the blender lid.) Or use a stick blender.

4. Pour soup into a clean pot and return to the stove over medium heat. Stir in coconut milk and adjust seasoning.

5. To make appetizer portions, serve small amounts of soup in shot glasses or demitasses. Garnish with a few flakes of toasted coconut, if using.

Note: This soup can be served hot or cold. If youÂre serving it cold, you may need to thin it with a little water.

I think I am going to do the Coral Soup....but what is 1 quart of sr cream....in cup measurment?

thanks

ps. I am a cold soup virgin, anyone got any opinions on that recipe???

4 cups to a quart, Janet.

Let us know how the soup turns out. I want to try that one,too!

Linda

I'm thinking of starting with one of these soups, or a variation of the two.

Home Cookin Chapter: Recipes From Thibeault's Table

Southwest Gazpacho
==================
Source: Southwest Cookbook

3 1/2 cups tomato juice
1 1/2 pounds ripe tomatoes diced
1 cup finely chopped cucumber
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
2 tablespoons minced fresh Italian parsley
3 cloves of garlic, minced
1 jalapeno chili , seeded and minced
2 tablespoons red wine vinegar
2 tablespoons fresh squeeze lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cumin
1/2 teaspoon red hot pepper sauce
salt and freshly ground pepper to taste
1/4 cup finely chopped cilantro
1 cup garlic croûtons
1/2 cup black olives
avocado
. In a food processor or blender, put 1 cup of tomato juice, half of the
tomatoes, 1/2 cup of the cucumber, 1/4 cup red onion, 1/4 cup celery, 2
tablespoons green pepper, parsley, garlic, jalapeno, vinegar, lime
juice, olive oil, cumin and hot pepper sauce. Process or blend until
almost smooth. Pour into a large bowl and add the remaining tomato
juice and vegetables. Add salt and pepper. Cover and chill for
several hours or overnight so that the flavors blend the soup is cold.

divide soup among 6 chilled bowls; pass the avocado, cilantro, croûtons
and olives as optional garnish.

Home Cookin Chapter: Recipes From Thibeault's Table

Chilled Tomato Soup Gardnished with Shredded Cabbage
====================================================
4 cups chilled tomato juice
1/2 up fresh cilantro leaves, minced
1 garlic clove minced
2 green onions finely chopped
1 teaspoon minced jalapeno chili
1/4 teaspoon ground cumin
1/4 cup fresh squeezed lime juice
salt to taste
1 avocado peeled, pitted and diced

Garnish:

2 tablespoons fresh cilantro
6 tablespoons shredded napa cabbage leaves

Pour the chilled juice into a large bowl and stir in the cilantro, garlic, green onions, jalapeno , cumin and lime juice. Season to taste, adding salt and more lime juice, if necessary; stir in avocado. Chill.

Devide soup amount 6 chilled bowls. Garnish each serving with 1 teaspoon cilantro leaves and 1 tablespoon shredded napa cabbage leaves.