chilled soups

I've been to many a party where an adorable shooter of soup was on the menu as an appetizer. I love the idea, but it seems like a lot of work to refill the cups while making sure the soup is hot enough to serve — more work than I like to do at a party. However, when I hosted a recent bridal shower, I decided to give it a try with a seasonal chilled soup.

It was perfect! I made the soup two nights before the shower, so that the day of all I had to do was pour it into the plastic shot glasses. With a velvety texture and rich corn flavor, it tasted absolutely excellent. Although the original recipe called for ham hocks, I simply omitted them to make it vegetarian-friendly. To take a look at the method (I highly recommend it) read more.

If you're a fan of cold soups like I am, I'm sure you'll agree they're the perfect midday refreshment during one of Summer's heat waves.

Although gazpacho takes a lot of credit for its cooling properties, don't discount other traditional warm-weather favorites, like the chilled version of the Eastern European soup known as borscht. The soup's beets, aside from having a nice depth of flavor, also provide a powerful flash of fuchsia color.

Not to be overlooked are the season's ripe fruits for sweet soups as well. If you're already serving borscht, why not create an ultra-playful menu by also serving a blush-hued soup for dessert? Offer another Eastern European favorite, Meggyleves, made from sour morello cherries. For both recipes, keep reading.

For an ultralight and refreshing meatless Monday meal, OnSugar blog Cooking in Pajamas offers a suggestion: Turn to gazpacho.

I really hate Atlanta summers.  I hate the heat, I hate the humidity, I hate the kids not having a routine and I hate that I can't cook whatever I want because it is too hot in the kitchen!  Other than salad, chilled soups are one of the few "no-cook" dishes that I enjoy, and gazpacho is at the top of the list.  When I make a batch, I make a huge one, and will eat it for lunch every day of the week, and I don't get sick of it.

Everyone's gazpacho is different, and unless it is bland, I will eat it.  This recipe is how I like it, with lots of cilantro and vinegar, and kind of chunky.  Feel free to play around with this recipe.  If you hate cilantro, you can completely leave it out.  Add in some flat leaf parsley, scallions or chives.  You can make it completely fat free and leave out the oil.  This recipe is so forgiving.  In addition, it will stay fresh in your refrigerator for a week. Enjoy and stay cool!

Learn her favorite gazpacho preparation when you read on.