Summer's soup recipes are wonderful but on a warm day what could be lovelier than a bowl of cold soup. These soups make starters for a dinner or lunch, yet are just as comfortable for outdoor eating, picnics, and barbecues. Pop them in a Thermos flask and away you go.
The hotter the temperature, the cooler the soup, so add ice cubes or serve in chilled bowls. Not too hot, then serve at room temperature, which also gives the maximum flavor to the soup.
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Leek and potato soup is a classic British recipe. The soup is a winter favorite when served warm, and cold, it is perfect for summer. Leek and potato soup is also known as Vichyssoise and is believed to have originated in France, though there are many other claims on where it comes from. Wherever that may be, the soup is delicious, easy and cheap to make.
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A great alternative to leek and potato above, this is a delicious thick soup with a real punch of Stilton. To get the maximum flavor, serve at room temperature not too chilled.Continue to 5 of 5 below.
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This recipe for a traditional Spanish Gazpacho comes from Lisa and Tony Sierra, Spanish Food Experts, so who better could know the classic recipe.
This soup is eaten often in Andalusia, the region from which it originates. Gazpacho can be eaten from a soup bowl or can be drunk from a glass. Either way, it is tasty, satisfying and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar.