You're only a few pulses away from making the most iconic chilled soup of them all. Its ingredients are almost all vegetables and herbs, so hunting down the best produce you can find is key. If the ...

Cooking this simple cucumber soup, you get a masterclass in respecting and using the entire vegetable to extract maximum flavor, while playing with contrasting textures. Smooth and creamy, shored up ...

It’s all about doing things right for Matt Taylor. In the kitchen of Metro Brasserie & Bar in Old Town Scottsdale, his staff of 12 guys is loose and laid-back during the day. But, in the kitchen, ...

Mild yet refreshing, this chilled soup comes together in about 20 minutes, combining cucumbers with tangy yogurt, a little garlic and bright vinegar. Make it first thing in the morning, then chill ...

Perhaps it's sizzling outside and you can only muster the energy to turn on the blender. Perhaps there's an overwhelming amount of late summer produce packed into your fridge, taunting you daily. Or, ...

Instructions: Blend all soup ingredients together in a blender till smooth, adding enough cold water to achieve a perfectly creamy texture (about a scant half cup, but use your judgment). Place in the ...

Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber ...

Don’t ask me how, but I recently found myself watching old episodes of “The French Chef” featuring Julia Child on YouTube. There could be worse media rabbit holes to fall into, I suppose. She makes me ...

Dorothy Patterson was one of several people who responded to a request for chilled cucumber soup. Like several of the other recipes submitted, Patterson's flavors the soup with dill and adds some ...

3 cups watermelon, cubed Juice of 2 limes 1/4 cup cilantro, chopped Pinch of kosher salt Half English cucumber, chopped Process the watermelon in a blender until it is pureed. Add the lime juice, ...

The James Beard Award–winning chef Vishwesh Bhatt moved from Gujarat, India, to Texas at age 18. Today, the Mississippi-based restaurateur makes food at Oxford's Snackbar that celebrates the American ...