Cold Soup

Can be prepared in 45 minutes or less.

A rich and satisfying soup with great roasted tomato flavor. Put it into a wide-mouth thermos to o keep it cold for a picnic; it's also nice hot or at room temperature.

Can be prepared in 45 minutes or less.

This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.

North African spices combine with a touch of honey and lemon in a refreshing summer soup.

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

For a picnic, we love this soup chilled, but it's just as delicious served hot.

The gazpacho needs to be started a day ahead, so be sure to plan accordingly.

"Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping," says Elida D. Wilson of Olympia, Washington. "Would chef Wayne Johnson be willing to share his recipe?"

This superb starter has no cream and just one tablespoon of oil.

This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.

Tomato time is the best time to put this do-ahead soup on the menu.

Can be prepared in 45 minutes or less but requires additional unattended time.