Ingredients:

• 2 ears fresh corn, shucked and rinsed
• 4 yellow tomatoes, seeded and cut into small dice
• 1 small red onion, minced
• 1 large yellow bell pepper, stem removed, seeded, and finely diced
• 1 large cucumber, peeled, seeded, and finely diced
• 1/4 cup chicken stock or vegetable broth
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• fresh parsley sprigs for garnish
• 1/4 cup sliced almonds, lightly toasted, for garnish

Method:

1. Cut the kernels off the corn cob by holding it vertically on a cutting board and cutting downward with a sharp knife until all the kernels are removed.

2. In a large bowl, combine the corn kernels, tomato, red onion, yellow bell pepper, cucumber, stock or broth, chopped parsley, olive oil, salt, and pepper.

3. Cover and refrigerate for 1–2 hours. Serve cold in chilled soup bowls. Garnish with parsley sprigs and toasted almonds.

(Use organic vegetable or chicken stock )

Ingredients:

• 8 medium peaches (about 2 pounds), peeled and pitted
• 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 3/4 cup apple juice
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg

Method:

1. Cut all of the peaches into quarters and toss with the lemon juice.

2. Cut 8 of the quarters into slices and set aside.

3. In a blender or food processor fitted with a metal blade, process the quartered peaches until smooth.

4. Transfer to a mixing bowl and stir in the buttermilk, apple juice, ginger, cinnamon, and nutmeg.

5. Cover and refrigerate until well chilled. Ladle into chilled bowls and garnish with reserved fresh peach slices.

Ingredients:

• 1 ripe cantaloupe or similar muskmelon, peeled and seeded (about 4 1/2 cups)
• 1/2 cup light coconut milk, fresh coconut juice, or water
• 1/4 cup fresh lime juice, or to taste
• 1/2 teaspoon ground California chile
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup peeled, seeded, and diced cucumber
• 2 tablespoons chopped fresh mint, lemon balm, or lemon verbena leaves
• 1 teaspoon agave syrup, or to taste
• lime wedges

Method:

1. Set aside about 1/2 a cup of the melon. Roughly chop the rest. You should have about 4 cups. In a blender, puree thoroughly with the coconut milk, lime juice, ground chile, cinnamon, and salt.

2. Cut the reserved melon into 1/4-inch dice, and add it to a medium bowl along with the cucumber, 1 tablespoon of the herbs, and the agave syrup. Taste the gazpacho at this point—you may want to add a little more lime juice or agave. Remember that chilling will dull the flavor slightly.

3. Chill the gazpacho for at least 3 hours. Meanwhile, place 6 straight-sided tequila glasses or small shot glasses in the freezer to chill. To serve, stir the gazpacho well. Ladle into chilled glasses. Sprinkle with the remaining 1 tablespoon of herbs, and garnish with a wedge of lime perched on each glass.

Note: Please substitute raw honey for agave.

Ingredients:

• 2 teaspoons olive oil
• 4 medium carrots, peeled and roughly chopped (about 2 cups)
• 1 small white onion, peeled and roughly chopped
• 1 clove garlic, peeled and minced
• 3 tablespoons peeled, minced fresh ginger (see note)
• 1 cup peeled, cubed butternut squash
• 1 apple, peeled, cored, and diced
• 4 1/2 cups basic vegetable stock or water
• 1 1/2 teaspoons sea salt, or to taste
• 1 12-ounce can coconut milk, or 1 1/2 cups milk
• 1 pear, peeled, cored, and cut into 1/2-inch dice
• sliced chives

Method:

1. In a 2-quart stockpot, heat the olive oil over medium heat. Sauté the carrots and onion, and cook for several minutes, stirring often, until softened. Add the garlic, ginger, squash, and apple. Sauté until the garlic and ginger are fragrant.

2. Add the stock and salt. Reduce the heat to medium low and simmer, covered, for 45 minutes, or until the vegetables are very tender.

3. In a blender or in the bowl of a food processor, puree the soup until smooth. Add the coconut milk and taste, then add salt to taste. Reheat before serving.

4. Serve the soup very hot in warmed soup bowls with some diced pear and a sprinkling of chives.

Note: To peel ginger, scrape off the skin with a spoon.

Variations:

※ Set off the soup’s beautiful color with a combination of green onion tops and fresh chopped parsley or cilantro

Note: Only use canned coconut milk only

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 carrots, peeled and cut into rounds
• 1 large or 2 small parsnips, peeled and cut into rounds
• 1 small turnip, peeled and cubed
• 2 leeks, cleaned and sliced, white parts only
• 1 large onion, peeled and quartered
• 3 bay leaves
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 3 cloves garlic, peeled and left whole
• 8 cups vegetable stock
• 1/2 cup extra-virgin olive oil
• salt and pepper to taste

Method:

1, Preheat the oven to 325 degrees.

2. In a large bowl, toss the vegetables with the olive oil.

3. Place them on a baking sheet in a single layer.

4. Scatter the fresh herbs and bay leaves on the vegetables.

5. Roast for about 50 minutes or until vegetables are tender–turn them occasionally while they are roasting.

6. Remove from oven.

7. Remove the herbs and bay leaves and put vegetables into a large pot.

8. Add stock and bring to a boil. Cover and simmer for about 15 minutes.

9. Puree until smooth.