serene wrote:

> Try pureeing chilled cooked carrots with some cream, salt, pepper, and a
> bit of ginger. I really like this cold soup.


Funny you should suggest this as that's just what I did last night
before reading your post this morning. (I wanted the soup to have time
to chill before serving tonight.)


While still summertime hot, we now have rain which has brought down the
temperature a little so I'm not as interested in a cool-cool menu. The
chilled soup is still good, but now I'm thinking just a green salad and
coq au vin instead of marinated barbecued chicken.


--Lia