Peach Gazpacho - Replace the traditional tomatoes with sweet, ripe peaches in this cool summer soup. Blend the peaches in a coarse puree with cucumber, garlic, Champagne vinegar, and olive oil, and serve with a garnish of fresh parsley or cilantro, chopped red bell pepper, and avocado.
Chickpea soup with tomatoes and beet greens. So good! Used fresh thyme, dried oregano and dried marjoram (didn't have parsley). Also smashed a clove and a half of garlic and let it brown in the pan. Add celery and then onion and let it cook for a bit browning just slightly on the bottom. Used fresh tomatoes and added water instead of canned and 1/2 the veggie broth called for in the recipe.
A chilled corn soups with a triple dose of corn: The base is made with cooked-down onions, sweet corn kernels, an herb bundle and an easy corn stock made with corncobs, herbs and water. It's blended until very smooth, strained to get a velvety texture, then poured over pickled corn kernels that add texture, acidity and the smallest dose of heat.