This time of year, the garden produce is really rolling in. The days are getting shorter, the nights cooler, but our days are still quite hot. Cold vegetable soups make a quick lunch - easy to put together, and really hit the spot.

Red Gazpacho (makes approx ½ gallon)
3 pounds ripe tomatoes - peeled and seeded
1 green bell pepper - seeded and ribs removed
1 red onion
1 large cucumber - peeled and seeded
6 tablespoons red wine vinegar
3 large garlic cloves
1 cup tomato juice (fresh, or I use V8 juice)
3 tablespoons extra virgin olive oil
1 slice stale bread - crusts removed, soaked in water and squeezed dry
salt & pepper to taste
Working in batches, liquefy everything in a blender. Combine and refrigerate at least one hour. Stir or shake well before serving, in a soup bowl. Optional: garnish with croutons or your choice of diced pepper, cucumber, onion, or cherry tomato (or just add them all!).
Chilled Beet Borscht (makes approx ½ gallon)
2 tablespoons oil
1 large onion, chopped
1 quart water or stock (I like fat-free chicken stock for my chilled version, classic borscht recipes call for beef stock)
6 - 8 medium beets, skins removed, chopped (or 16 oz canned beets, do not drain)
½ head cabbage, coarsely chopped
1 teaspoon dried thyme
1 teaspoon sugar
1 tablespoon lemon juice
salt and pepper to taste
1 cup buttermilk (or more, to taste)
Sauté onion in oil until soft. Add stock or water, beets, cabbage, and seasonings. Simmer, covered, until beets and cabbage are tender. Puree in a blender until smooth. Chill at least 4 hours. Add buttermilk - either as a decorative swirl to each bowl, or I just pour it into the jar and shake - and serve. Chopped hard-boiled eggs make a nice garnish; buttered rye or pumpernickel bread a nice accompaniment.