Tasty and easy cold summer soups

Yummy, flavorful soups are not just for the winter anymore, ladies.  Host of Yahoo’s Blue Ribbon Hunter and author of "You Can Trust a Skinny Cook",Allison Fishman, gives “The Shine” the scoop on five delicious and easy-to-prepare cold summer soups. From the potato-based Vichychoisse to avocado soup, summer is about to get a whole lot yummier.

Want to make these soups at home? Here you go!

1 28-ounce can whole peeled tomatoes, with puree
1 Kirby or small cucumber (about 5 inches long), peeled and coarsely chopped
1/4 cup extra virgin olive oil
1 teaspoon red wine vinegar
2 teaspoons kosher salt
1 handful basil leaves, plus more for garnish
1/2 jalapeño, stem removed, halved lengthwise, with seeds
1/2 small red onion, peeled and quartered

1. Put the tomatoes and tomato puree, cucumber, olive oil, vinegar, and salt in a blender on low speed until you have puree, about 20 seconds. Add the basil, jalapeño, and onion and pulse on high speed until incorporated, about 15 seconds.


Vichychoisse (Potato-Leek Soup)
2 tablespoons unsalted butter
1 bunch leeks (3 large or 4 medium), halved lengthwise and sliced into 1-inch pieces, white and light green parts only
1 teaspoon kosher salt
1/2 cup dry white wine
1 pound russet potatoes, peeled and cut into 1-inch cubes
3 cups lower-sodium chicken broth
1 cup skim milk
1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
1 1/2 tablespoons chopped fresh chives, for garnish

1. Melt the butter in a medium pot over medium-high heat. Add the leeks and salt, and turn the heat down to medium-low. Cook, cover and stir occasionally, until translucent and soft, about 10 minutes.
2. Remove the cover, raise the heat to medium-high, and add the wine. Cook until the liquid is reduced by half, about 2 minutes. Add the potatoes, broth, milk, and thyme to the pot and bring to a simmer. Simmer until the potatoes are cooked through, about 15 minutes.
3. Add the potato mixture to the blender. Before you puree, be sure to remove the clear plastic disk in the center of the lid and cover with a kitchen towel. (If you leave the lid on, the pressure from the blender will build and pop the sealed top). Puree the soup. Serve warm, garnished with chives.

*Reprinted with permission from “You Can Trust a Skinny Cook” by Allison Fishman (Wiley)

And here's two more recipes:

Watermelon Gazpacho

Avocado Soup