Adapted from The Barefoot Contessa by Ina Garten
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 large, ripe tomatoes
1 red onion
1 jalapeno, split in half and seeded
3 garlic cloves, minced
24 ounces tomato juice
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Tabasco sauce to taste

Roughly chop the cucumbers, peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess.

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, lime juice, olive oil, salt, and pepper. Add Tabasco to taste. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Serves 6
Zucchini Vichyssoise
Adapted from Barefoot in Paris by Ina Garten
1 tablespoon unsalted butter
1 tablespoon good olive oil
5 cups chopped leeks, white and light green parts
4 cups chopped unpeeled white boiling potatoes
3 cups chopped zucchini
1 1/2 quarts chicken stock or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
Fresh chives or julienned zucchini, for garnish

Rinse leeks well with cold water. They can be very sandy. Pat with paper towels to dry.

Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes.

Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes.

Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste.

Serve either cold or hot, garnished with chopped chives and/or zucchini.

Serves 6
Sumptuous Strawberry Soup
1 pound fresh strawberries
1/4 granulated sugar
2 tablespoons fresh lime juice
1/2 cup plain Greek yogurt or regular yogurt, strained
1/2 cup heavy cream
3 tablespoons sour cream or creme fraiche
2-3 tablespoons honey, to taste

Wash and cut the strawberries and place in a bowl. Sprinkle sugar and lime juice over berries. Toss and let macerate for about 30 minutes.

Put the strawberries in the bowl of a food processor and process until the strawberries are pureed. Add the rest of the ingredients and process until smooth.

Cover and refrigerate a few hours until chilled.
Serves 4