Food Editor's Note:  Adele recommended this cold soup after getting rave reviews the first time she made it.  I always take Adele's recommendations seriously, so I tried this soup as well.  It is amazing how different the ingredients are from those of the usual gazpacho, and yet it does have that gazpacho taste.  It is cool and refreshing, sweet from the pineapple and mango, but with a bite from the sweet onion and jalapeno chili.  Definitely serve this with a spoonful or two of diced cucumber and bell pepper, to add color and crunch and cool down the heat.  (Of course I am weak when it comes to the hot stuff – this is probably quite mild for most people!)  Adele adapted this recipe, adding the mango on her own, from one that originated in a Hawaiian restaurant (The Lodge, in Koele) and appeared in Bon Appetit several years ago.  It is a great summer first course, when we can use a cool, refreshing antidote to the heat and when fruits and vegetables are at their peak.

This is a flavorable pea soup that will not take a lot of time to prepare.  I chop the onion, celery, and carrots in the food processor (separately), and I always use beef neck bones to have some meat to add back to the pot.  Sometimes I even add a small piece of flanken, in addition to the bones.  You can also add a handful of small pasta, such as ditalini, towards the end of the cooking time, to make it even heartier.  This soup can be a first course, or a meal unto itself, especially with the meat.

When you bite into these matzah balls, you will see color and experience texture with each spoonful. This is quite a revolutionary change to the matzah ball that we all know and love – so enjoy!

To me, this is the best use of the leftover turkey frame and meat. This soup is hearty and delicious, and my children ask me to make it year-round. As soon as your turkey meal is over, throw the frame in a pot and make the turkey stock. The stock can then be frozen or used in the next day or two to make the soup. Or, throw the frame in a plastic bag and freeze for a later date. I usually make turkey breasts, not whole turkeys, so I freeze the frames until I have two or three and then I also add some fresh turkey bones or pieces (wings or thighs) when making the stock. That way I know I’ll have enough turkey meat to add at the end. You can add mushrooms to this recipe (1/2 cup finely chopped, added with the carrots and celery), but my family prefers it without. You can also substitute raw rice for the barley, if you prefer. I have adapted this recipe from Jane Brody's Good Food Book (W.W. Norton , 1985).

This is a hearty, delicious soup that is easy to make. It tastes best made in advance and served the next day. If it will be part of a meat meal, use chicken or beef stock instead of the water and bouillon powder. Adjust the seasonings accordingly. Serve the soup with good bread and a dessert of fresh fruit and your favorite cookie, and you will enjoy a filling and nutritious meal.

Although traditionally served cold, this soup is equally delicious hot. An elegant first course or satisfying light meal, it is surprisingly easy to make and keeps in the refrigerator for a few days.

If you love mushrooms, this is the soup for you. It is rich and filling and has that dreamy taste of mushrooms and onions cooked in wine. The basic recipe produces a thick soup, but you can thin it to your desired consistency with extra chicken stock.

This recipe is a favorite of my daughter’s because she cannot believe a soup that tastes so fattening is so completely the reverse! It’s the healthiest, tastiest, all-seasons soup known to me. (In fact, several folks have asked me if the recipe is made with cream!) It can be served hot or cold.