Soup

Many Americans first tasted this cold vegetable soup at the 1964 New York World’s Fair. Gazpacho came into favor partly as a vehicle for showing off blenders, the popularity of which created a boom in recipes that called for liquefying ingredients. This recipe goes the Spanish classic one better with the addition of smoky chipotle chilies.

Active time: 25 min Start to finish: 1 hr

An inspired mix of flavors.

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?" This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

"A friend of mine insisted I try the red bell pepper bisque at Ristorante Grano in Williamsville, a suburb of Buffalo," says Lucy Mitchell of Grand Island, New York. "I did, and now I'm hoping to prepare it at home."

What to drink: The menu's sweet-tart flavors call for a floral Riesling or spicy Syrah.

Can be prepared in 45 minutes or less.

The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.

Add a pleasing crunch to this velvety soup by topping it with plain croutons.

A little grated Parmesan sprinkled on top is a nice addition.

This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.

This is a lighter, first-course version of a classic Pennsylvania main-course soup. Saffron was initially a Colonial rich man's spice, and it retained a certain panache even for the Pennsylvania Dutch in Philadelphia, who grew their own.