Summertime means heating up the grill outside and making cold soups and salads inside.
I try to cook several meals at one time, partly out of what my mother and grandmother called "bone laziness," and partly because once the kitchen is heated up, it makes more sense to cook two meals. I freeze or refrigerate everything and heat up the dishes in the microwave as I go.
This recipe for cold soup is particularly good for a July cooking session. It can chill all day or for several days.
PEACH AND BLUEBERRY SOUP 8 cups peeled and sliced fresh peaches or 2 (1-pound) packages frozen peaches 1/2 cup orange juice 1/2 cup pineapple juice 1/4 cup lime juice Plain yogurt 1/2 cup whipping cream Powdered sugar 1/2 to 1 teaspoon grated fresh ginger root 1/2 cup fresh blueberries Fresh mint sprigs, optional
Combine peach slices in food processor or blender with orange, pineapple and lime juices, 1/2 cup yogurt and cream. Process or blend at high speed until mixture is smooth. Add powdered sugar and ginger root to taste. Cover and chill.
Just before serving, gently stir in blueberries. Garnish each serving with mint sprig and dollop of yogurt. Makes 8 to 10 servings.