Cold soup!? Yup. Serve this great vegetable soup in a chilled soup bowl surrounded by accompanying plates of chopped vegetables (e.g., cucumber, celery, red and green pepper) and sliced pita bread. It's a wonderful idea on a hot summer day.

Of course, it can also be served hot with a dollop of cream to fancy it up.

Gazpacho

• 4 to 5 large tomatoes
• 1/2 English cucumber or 1 cucumber, chopped
• 1 red pepper, chopped
• 4-6 green onions, chopped
• 2 cloves garlic, peeled
• juice of 1/2 lemon
• ½ cub break crumbs
• 4 Tbsp olive oil
• 2 Tbsp fresh parsley
• Tarragon (1 Tbsp fresh or 1 tsp dried)
• 12 crushed coriander seeds
• salt and black pepper to taste

Remove seeds from tomatoes and puree in a blender until almost smooth. Pour into bowl. Blend cucumber, red pepper, onions, garlic, lemon juice, breadcrumbs and olive oil until smooth. Add to tomato puree, stir in the herbs and crushed coriander seeds, season with salt and pepper and pour into serving bowl. Chill for at least one hour. Garnish with sprigs of fresh herbs or parsley.