Soup in the summer....

I love fresh fruit!

AND 

I especially like cold fruit soups!

This morning I chopped up some watermelon, honeydew and strawberries to make a cold soup...

...I heated it up a bit to soften up the fruit and added a a few mint leaves for more flavor...

...I pulled out my trusty emulsifier and gave it a few whirls...

...and chilled it for lunch...

This cold Peach Soup is also delish....

Peach Soup

1 cups ripe cantaloupe chunks (about 1 in.) 

1/2 ripe peach (6 oz.), peeled, pitted, and cut into chunks

1/2 cup canned peach nectar

1/4 cup white Zinfandel (or 1/2 cup additional peach nectar)

1 tablespoon lemon juice

 In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired.  Pour soup into a container, cover, and chill until cold, at least 1 hour, or up to 1 day.  Pour the soup into shallow bowls.  Makes 2 cups


Gazpacho is so good in the summer...

...I heat up some mixed fresh veggies...

....and add some Italian seasonings...

...blend and chill...

...and add a little fresh basil...so good!

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And as fall approaches...

...there is nothing better than a good ol' vegetable soup...

I throw every vegetable I have on hand in with some chicken stock and a can of tomato soup:

And Squash Soup....YUM...

YUM!

1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Salt and freshly ground black pepper
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with salt, and pepper. Serve.

AND 

I live with a guy who doesn't care for soup - go figure!