Soup

When it comes to cooking, Italians believe in region first, country second. That’s why this recipe is my version of culinary heresy. By taking white beans—a notoriously Tuscan legume—and mixing them with saffron, which is more common to northern Italy’s Lombardi region, I’ve committed what might be considered a food felony. My defense for breaking with tradition is justified in this case: saffron is a powerful cancer-fighting spice. It’s best to soak the beans overnight before cooking them, so plan ahead.

If ever there was a dish that proved I wasn’t Italian, it’s meatballs. And that’s kind of embarrassing, because not only do I love to make Italian food, I even studied (okay, suffered, but it amounted to the same thing) under an Italian signora on the Isle of Elba. But no matter how hard I tried, I could never figure out how to keep my meatballs from falling apart, until I tried basmati rice. Now my meatballs not only taste great, they also don’t disintegrate on the fork. These are actually mini meatballs, closer to the Latin-American version known as albondiguitas, with the ginger providing a little zing. If timing is an issue, the meatballs can be prepared ahead of time and refrigerated until you’re ready to cook them. Also, this recipe makes twice as many meatballs as you’ll need for the soup. To save the remainder for later, place them in the freezer for 1 hour to firm up, then transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

For success with this soup, don’t settle for less than luscious, tree-ripened peaches. Avoid peaches that are bought rock-hard, only to ripen to flavorless mush after several days of waiting.

Requiring no cooking and no blending, this soup takes full advantage of the lush fruits of midsummer.

It takes minutes to make this sweet soup. Try serving it after a meal rather than before—it’s a wonderful palate cooler after a spicy meal. Or it can be the main event at lunch on a hot summer day, served with blueberry muffins.

A perfect dessert soup to make in July, when melons are at their sweetest. This makes a refreshing finish to a grilled meal.

This super-quick no-cook soup is delicious enough to serve as a dessert.

Enjoy the convergence of strawberries and midsummer berries in a sweetly spiced broth.

A collection of vegetarian soups wouldn’t be complete without this Spanish classic. It’s especially delicious topped with Garlic Croutons (page 159).

A quick and easy no-cook soup, this is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like.

This and the following berry soup are the only fruit soups in this chapter that need a bit of cooking. The wine and spices give it a wonderfully complex flavor.

A splendid no-cook soup that will awaken taste buds dulled by summer heat. This soup can be eaten as soon as it is made, but definitely benefits from having time to stand for several hours so that the lively flavors can mingle. This soup is a great first course for a Mexican or Southwestern-style meal.

An appetizing soup designed to impress summer guests—or your own family!

With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with stone-ground tortilla chips or warmed flour tortillas.

The peppery flavor of watercress provides a delightful contrast to the sweetness of summer corn.

This cheerfully colored soup can be the centerpiece of a summer meal, served with crusty bread or sandwiches and a bountiful salad.

This cold soup is as appealing to look at as it is to eat. Serve with fresh bread and follow with a pasta salad for a light summer meal. Use really lush, ripe (even overripe is fine) tomatoes for best results.

This refreshing cold soup is one that I often serve to summer company.

Zucchini and corn are an appealing pair. Serve with Garlic Croutons (page 159) to add a pleasant crunch.

Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal.