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Adapted from another great soup cookbook: The Daily Soup Cookbook
Leslie Kaul – Bob Spiegel – Robin Miller – Hyperion – 1999

• 6 Beefsteak tomatoes (about 4 lbs.), halved and seeded
• 2 T. olive oil
• 2 garlic cloves
• 1 T. balsamic vinegar
• 2 t. kosher salt
• 1/2 t. ground black pepper
• 2 c. tomato juice
• 1/3 c. fresh basil leaves very lightly packed
• 1/2 lb. fresh bocconcini mozzarella, thinly sliced or torn
• 1/2 c. chopped scallions

To make the cold soup:
1. In a blender combine half of the tomatoes and all of the olive oil and garlic. Puree until smooth. Add the vinegar, salt, and pepper and process until blended.
2. Chop the remaining tomatoes into small dice. Cut the basil into very fine strips.
3. Transfer the pureed mixture to a large bowl and stir in the chopped tomatoes, juice, basil, and mozzarella.
4. Refrigerate until chilled.
5. Ladle into bowls and top with chopped scallions.

SERVES 6
adapted from http://www.soupsong.com/rplum1.html

INGREDIENTS

• 2 14 oz. cans of sliced peaches in juice.
(or 2 lbs of ripe fresh peaches would be even better)
• 1 6-inch thin strip of orange zest
• 1 1/2 cups orange juice
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/8 teaspoon ground cloves
• 1/2 cup honey
• 1/2 cup plain yogurt
• 2 teaspoons balsamic vinegar
• cayenne pepper to taste

Garnish: Spoonful of yogurt swirled in each serving

To make the soup:
1. Mix the peaches, orange zest, orange juice, cinnamon, cardamom, cloves, and honey in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, until the fruit is very soft.
2. Purée the entire contents in a blender, skins and all. Stir in the yogurt. Stir in the balsamic vinegar.
3. Then add a light sprinkle of cayenne & then taste. Keep adding the cayenne until you get the desired kick. 🙂
4. If you plan to serve it cold, chill in the refrigerator for several hours.
When ready to serve, add more orange juice, if you like, to achieve your preferred consistency. Swirl a spoonful of yogurt into each portion as a garnish.

While this soup can stand alone, we prefer it as half of the Yin-Yang Soup.

INGREDIENTS
• 2 Tbsp butter
• 1 1/2 lbs chopped fresh spinach
• 1 white onion chopped
• 1 lb frozen peas
• 5 cups vegetable stock
• 1/2 cup coconut milk
• 1/2 of a whole nutmeg, freshly grated
• 2 Tbsp sugar
• Salt to taste
• fresh chopped chives to garnish

To make the soup:
Slowly saute the onions in the butter for a few minutes until translucent.
Add spinach and peas and continue to saute for a few minutes until spinach is wilted and peas are thawed.

Add remaining ingredients. Bring to a boil, turn down to a simmer.
Puree with a hand blender. This soup should be rather thick. If it is too thin, you can thicken by blending in more peas.