It’s hot, hot, hot outside. That’s all the more reason to try these six great recipes for chilled Jewish soups on Shabbat — or lunch.
Cel-Ray soda, an oldtime deli favorite, is enjoying a modest culinary revival as a drink, element in creative cocktails and, surprisingly, as a cooking ingredient.
In these moments of mid-summer heat, Gazpacho boldly comes to the rescue, offering a flavor-packed soup without the shvitzing.
This is an easy soup course or palate-cleanser. The flecks of green against the orange make for a lovely presentation.