Summer Soup’s On!

Soup for lunch is a refreshing change from sandwiches and salads. Serve oven-fresh biscuits and assorted cheeses garnished with grapes, cherries and berries to complete the meal.

This avocado soup couldn’t be easier to make. There’s no cooking at all, and it’s an elegant beginning for a sit-down dinner party. Vichyssoise-style celery soup is hearty enough to star alone, but replace the cream with half and half, and ladle small portions into demitasse cups, it’s a stand-in as an hors d’oeuvre.

And this basic tomato soup has myriad possibilities. Tote it in a thermos and pour into plastic glasses for perfect picnic fare. It’s very refreshing. You’ll want to keep a supply in the refrigerator all summer. Bon appétit!

Vichyssoise-Style Celery Soup(Serves 6)4 tablespoons olive oil

2 tablespoons unsalted butter

1½ heads of organic celery, washed, trimmed and chopped

1 large white onion, chopped

2 large leeks, white parts only, chopped

2 cloves garlic, minced

2 large waxy potatoes, peeled and chopped

7 parsley stems, finely chopped, reserve leaves for garnish

1 teaspoon tarragon, to taste

Sea salt and freshly ground black pepper, to taste

8 cups good-quality chicken stock, or vegetable stock

1 cup heavy cream

Celery leaves, chopped, for garnish

Parsley, for garnish

Pimiento stuffed olives, thinly sliced, for garnishTo prepare:Add butter and oil to a large saucepan, or stockpot, over medium heat.

Add celery, onion and leeks when the butter melts.

Sauté briefly.

Add garlic, potatoes, parsley stems and tarragon.

Sauté, until vegetables glisten.

Add salt, pepper and stock.

Stir.

Bring to a boil.

Reduce heat.

Simmer, until vegetables are tender, about 20 minutes.

Remove from the heat.

Let cool for 10 minutes.

Taste and adjust the seasonings.

Purée soup in batches, until smooth, in a food processor or with immersion blender.

Pass soup through a fine mesh sieve to remove lumps.

Cool to room temperature.

Transfer to a container.

Cover.

Refrigerate overnight.

Whisk cream into the soup.

Taste and adjust the seasonings.

Pour into chilled soup bowls.

Garnish with herbs and olives.Summer Tomato Soup, With Variations(Serves 6)3 tablespoons extra virgin olive oil

2 large white onions, chopped

2 large carrots, peeled and chopped

1 stalk celery, chopped

2 cloves garlic, minced

Flat leaf parsley, chopped, to taste

Sea salt and freshly ground black pepper, to taste

2 tablespoons balsamic vinegar

8 firm tomatoes, peeled, seeded and chopped

2 28-ounce cans Italian plum tomatoes and juices

Pinch of sugar

1 cup V-8 juiceFor a gazpacho flavor:4 kirby cucumbers, partially peeled and chopped

1 large green bell pepper, stemmed, seeded and chopped

1/3 cup fresh basil, chopped

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar

Red pepper flakes, to taste

Garnishes: chopped yellow bell pepper and onion, basil chiffonadeFor Greek flavors:1 hothouse cucumber, chopped

1 cup pitted Niçoise olives, chopped

2 tablespoons Greek oregano

Garnishes: cubed feta cheese, diced cucumber and halved grape tomatoesTo prepare:Coat the bottom of a stockpot with oil over moderate heat.

Add onion, carrots and celery.

Cook, about 4 minutes, stirring constantly.

Add garlic, parsley, vinegar, salt and pepper. For Greek flavor, also add cucumber, olives and oregano.

Sauté, until aromatic.

Add tomatoes, sugar and V8 juice.

Bring to a simmer.

Cook 15 minutes.

Taste and adjust the seasonings.

Cool the soup to room temperature.

Purée the soup with an immersion blender, until smooth. For a gazpacho flavor, add vegetables and seasonings before puréeing.

Transfer to a non-reactive container.

Cover.

Chill overnight.

Stir well before serving.

Taste and adjust the seasonings.

Ladle into chilled bowls.

Garnish with garlic croutons, or appropriate Greek and gazpacho garnishes.Garlic Croutons For Soup Garnish(Serves 4 to 6)3 tablespoons extra virgin olive oil

1 large clove garlic, slivered

6 1-inch-thick slices of multi-grain bread, cut into 1-inch cubesTo prepare:Add oil and garlic to a large skillet over medium heat.

Sauté, until aromatic, about 1 minute.

Remove garlic.

Set aside.

Add bread cubes.

Stir and toss, until golden brown, about five to seven minutes.

Transfer to paper towels to drain.

Store at room temperature.Avocado Soup With Shrimp Salsa(Serves 6)3 large avocados, halved, pitted, peeled and diced

3 cups good-quality chicken stock

1 cup heavy cream

3 tablespoons fresh lemon juice

Sea salt and freshly ground pepper, to taste

For the shrimp salsa:

1 small red onion, minced

1 large clove garlic, finely minced with pinch of salt

5 plum tomatoes, cored, seeded and diced

Freshly ground pepper, to taste

3 tablespoons fresh lime juice

1/4 cup extra virgin olive oil

Small fistful of cilantro leaves, or parsley, chopped

14 cooked shrimp, peeled and diced

Lime, cut into wedgesTo prepare:Add avocado and stock to a food processor, working in batches.

Purée, until smooth.

Transfer to a bowl.

Whisk in as much cream as necessary to arrive at a good soup consistency.

Whisk in lemon juice, salt and pepper.

Taste and adjust the seasonings.

Cover.

Refrigerate, until cold, at least 2 hours.

Combine onion, garlic and tomatoes together in a bowl.

Add pepper.

Stir in lime juice and oil, until salsa lightly holds together.

Add herbs.

Taste and adjust the seasonings.

Set aside until serving time.

Add shrimp right before serving.

Stir well.

Taste and adjust the seasonings.

Ladle soup into chilled bowls.

Top with a spoonful of salsa.

Hook a lime wedge on the edge of the bowl.