Since peaches and tomatoes are in season together, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge—but they rarely last long enough to get there.—Julie Hession, Las Vegas, Nevada
For a unique first course, serve this colorful soup from Carole Benson, Cabazon, California. Chilled V-8 juice is the base for this soup that's chock-full of generous chunks of chopped tomatoes, green pepper and cucumber. "Garnish each bowl with shrimp for a fancy finish," suggests Carole.
I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.—Susan Ferrell, Tampa, Florida
"Simple-as-can-be" best describes this hearty cold soup from Chris Brooks of Prescott, Arizona. "You just chop and combine the ingredients, then chill," she advises. "It tastes great with crunchy croutons or breadsticks."
Valerie Black reports from Fairfield Bay, Arkansas that her summertime soup always elicits a sweet response. "Guests never fail to request the recipe," she reveals. "To make it look even better, I often serve it in cantaloupe 'bowls'.