To cool down in the summer heat the last thing you’d likely want is soup, but the New England Soup Factory begs to differ with avocado, cucumber and lime chilled soup!

Avocado, Cucumber and Lime Soup (Serves 10-12)

Ingredients:

• 10 ripe avocados, peeled and quartered
• 2 English cucumbers, peeled and diced, divided
• 1 bunch scallions, diced, divided
• 2 tablespoons extra-virgin olive oil
• 6 cups vegetable or chicken stock
• 2 cups light cream
• 2 tablespoons chopped fresh cilantro
• 4 dashes Tabasco sauce
• Juice of 3 limes
• Zest of 2 limes
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Place the avocados in a 6 to 8-quart bowl or stockpot
2. Add half the cucumbers and half the scallions
3. Add the olive oil, lime juice, lime zest, stock, cream, cilantro, Tabasco sauce, salt and pepper
4. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth and creamy
5. Stir in the remaining cucumbers and scallions
6. Chill in the refrigerator for at least 3 hours and serve

Late Summer Raspberry-Nectarine Gazpacho (Serves 8-10)

Ingredients:

• 4 cups red raspberries
• 6 nectarines, peeled and diced
• 1 bunch scallions, thinly sliced
• 1 yellow bell pepper, seeded and diced small
• 1 orange bell pepper, seeded and diced small
• 1 long English cucumber, diced small
• 2 ripe tomatoes, finely diced
• 3 cloves garlic, minced
• ¼ cup extra-virgin olive oil
• 2 tablespoons raspberry vinegar
• 6 cups V-8 Splash juice (or any fruit juice blend)
• Pulp from 1 passion fruit (optional)
• 6 cups tomato juice
• 1 cup fresh bread crumbs
• Juice of 2 fresh limes
• ½ bunch fresh cilantro, chopped
• ½ teaspoon green Tabasco sauce
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. In a very large and deep bowl, combine the raspberries, nectarines, scallions, yellow and orange peppers, cucumber, tomatoes, garlic, olive oil, vinegar, V-8 splash, passion fruit if using, tomato juice, bread crumbs, lime juice, cilantro, Tabasco sauce, salt and pepper and stir well.
2. Pour 1 quart of the soup into a blender.
3. Puree until the texture is mostly smooth, but a few chunks remain.
4. Return to the bowl and stir to incorporate.
5. Cover the bowl and refrigerate for at least 3 to 4 hours before serving.
6. For a dramatic presentation, ladle the soup into chilled large red wine goblets.
7. Top with fresh raspberries and a slice or two of freshly cut nectarine.