Dear Miss d'Arcy: Are summer soups really cooling? W.W., Pembroke.

Dear W.W.: Cool summer soups are a refreshing and light addition to an evening meal. I am giving you two favourites: *** Vichyssoise (Cold Potato and Leek Soup) 2 medium leeks chopped 1 medium onion chopped 2 tbsp. margarine 3 medium potatoes, peeled and sliced thin 3 cups chicken broth 11 cups milk 1 cup water Salt and pepper to taste SAUTE leeks and onions in margarine for 3-4 minutes in a pot. Add potatoes, broth and water. Cover and simmer vegetables until tender. Set aside and cool for 1 hour. Using a blender, chop mixture until smooth. Add milk, salt and pepper. Chill thoroughly.

*** Gazpacho 2 large ripe tomatoes 1 large sweet green or red pepper 1 clove garlic 2 tbsp. fresh parsley 1 tsp. basil 1 cup olive oil 3 tbsp. lemon juice 3 cups water, chilled 1 medium sweet onion sliced thin 1 large cucumber, peeled and seeded and cut up 1 tsp. paprika Salt to taste PEEL and seed tomatoes. Seed and cut up pepper. Put both in a large bowl and add garlic and herbs. With the back side of spoon, mash all ingredients together. Gradually add oil, lemon juice and water mixing well. Add remaining ingredients. Using a blender, chop mixture until smooth. Chill for several hours. To serve, place an ice cube in soup plate and pour chilled soup over it. Sprinkle top with some parsley and a very thin slice of cucumber.

Dear Miss d'Arcy: What can you tell me about the kiwi fruit? B.H., Flatts.

Dear B.H.: The kiwi fruit is from New Zealand and considered an exotic fruit.

It has a brown, fuzzy skin that it not edible and must be peeled. The flesh is a lovely green and contains tiny black seeds. When cut crosswise, like a tomato, the seeds circle the soft edible core. On seeing the cut up fruit, one might imagine from the colour that the taste would be tart, but when ripe and soft to the touch, it proves to be surprisingly sweet.

Dear Miss d'Arcy: I like yellow turnips but my family thinks that the taste is too strong. What can I do to share this vegetable with them? J.S., Sandys.

Dear J.S.: Cook your yellow turnip with a couple of white potatoes. Drain them together and mash. Add salt and pepper to taste. You can add a little cinnamon if you like, or you can fry 2 slices of bacon until crisp, break up and add bacon with it's drippings to the turnip and potatoes.

Dear Miss d'Arcy: Is there a way to chop onions without crying? W.A., Devonshire.

Dear W.A.: I wish I could say `yes' to that question. I use many onions in my cooking and never have found one way that is certain. After trying one way and thinking I have found the solution, I find an onion that will prove the exception. I have come to the conclusion that some onions are a lot stronger than others. One way I have found that does cut some of the strength is, after peeling them I submerge the onions in a lightly sugared water for about 20 minutes before cutting. Slicing the onions and then pouring hot water over them and adding sugar makes a nice addition to a salad -- after draining them of course..

Dear Readers: When making bread, add some cracked wheat, toasted sesame seeds, caraway seeds or anise seeds to your dough. You will add a crunch, a different flavour, and a little more fibre to your diet. You can find cracked wheat or groats in a health food store. Soak 1 cup of the cracked wheat in about 2 cups of boiling water. Set aside. When cool, drain well. Add to dough before first rising.

If you have a question about cooking or grocery shopping which you would like Miss d'Arcy to answer in her column, please telephone Taste (295-5881 ext.

250) and leave a number where you may be reached. Miss d'Arcy regrets she cannot answer your questions personally.