soup. But just because the weather is warming up, does not mean that you have to give up enjoying soup.

There are many tasty soups out there that are as cool and refreshing as an ocean breeze.

Here are a few cold soups recipes that will be perfect for a warm spring day.

*** COLD ZUCCHINI SOUP This is a pale green, smooth, creamy and delightful soup that is quick and easy to make. Choose any size zucchini, but dark green variety is best.

2 pounds zucchini 2 cups chicken stock or cubes 1 small white onion, chopped very fine 2 cups cold milk 1 cup cream Salt and pepper to taste WASH zucchini; trim off stems and cut into slices. Do not peel! Bring chicken stock to boil; drop in zucchini and onion, and cook until tender, about 12 minutes.

Cool slightly; add milk and puree in blender or push through a sieve. Add salt and pepper to taste. Chill well.

Stir in cream just before serving. A nice touch is a teaspoonful of sour cream in each bowl as it goes to the table.

*** COLD CUCUMBER SOUP 3 medium cucumbers 1 medium onion, peeled and chopped 1 (10 1 ounce) can cream of chicken soup 1 (8 ounce) carton sour cream 1 teaspoon basil 1 teaspoon dill 1 teaspoon seasoning salt Chives, chopped PEEL quarter and scrape seeds from cucumbers. Cut into large pieces and put into blender with onion and soup. When mixed, add sour cream and seasonings.

Blend again. Chill.

Serve with chives sprinkled on top. Serves 6.

*** CUCUMBER SOUP WITH YOGURT 2 tablespoons oil 2 cloves garlic, crushed 1 teaspoon mint, finely chopped 1 teaspoon grated lemon rind 1 tablespoon lemon juice 1 teaspoon salt Pinch of black pepper 1 cup plain yogurt 2 cups grated cucumber 3 chicken bouillon cubes 2 cups hot water COMBINE first 7 ingredients. Beat this mixture into yogurt until smooth. Add cucumber.

Dissolve bouillon cubes in hot water; add to yogurt mixture. Chill thoroughly before serving.

*** COLD SENEGALESE SOUP 1 can cream of chicken soup 1 soup can of milk 1 tablespoon sour cream 1 teaspoon curry powder (or to taste) Minced chives or parsley COMBINE all ingredients except chives in blender for 30 seconds. Chill for 4 to 6 hours.

Garnish with chives or parsley.

*** COLD SPINACH SOUP This is delicious, but rich, so should be followed by a light luncheon! 3 tablespoons butter 11 cups scallions, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 2 cans cream of potato soup 2 cans chicken broth 2 tablespoons lemon juice 1 teaspoons pepper 1 cup half and half 1 cup sour cream Chopped parsley and/or grated lemon rind (garnish) IN a large frying pan, melt butter and saute the scallions. Add thawed and drained spinach, potato soup, chicken broth, lemon juice and pepper.

Place all the above in a blender or food processor and blend until smooth.

Pour into a serving bowl; stir in half and half and sour cream. Cool and chill. Before serving, garnish with parsley and/or lemon rind.

Tasty cold soup recipes BERMUDA SUMMER SOUP British Measures 6 ounces cream cheese 1 clove crushed garlic Sliced avocado pear (optional) 10 ounces can consomme soup 1 teaspoon curry powder Small shrimp (optional) COMBINE cheese, consomme concentrate, garlic and curry powder in blender and blend until smooth. Taste and adjust flavouring.

Pour into 6 individual dishes and chill overnight. If desired, either avocado or shrimp can be added before chilling. Serves 6.

In hot weather, half a packet of gelatin dissolved in 1 cup water may be added.

Recipes from International Cooking in Bermuda.

*** CHILLED BANANA SOUP 6 bananas 4 ounces milk 4 ounces plain yogurt Juice of half lemon 1 ounce Gosling's rum deluxe or other fine amber rum 1 or more sprigs fresh mint IN a food processor or blender place all but the rum and mint and process until smooth. If too thin add more banana. Serve in chilled bowls drizzled with rum and garnish with mint leaves.

*** BERMUDA TOMATO AND BANANA BISQUE 5 pounds tomatoes, blanched, peeled and seeded 2 cloves garlic 1 pound onion, chopped 1 pound leeks, chopped and well washed 1 pound celery chopped 1 pound carrots, peeled and chopped 1 bottle white wine 3 pints chicken broth 1 pound ripe bananas 4 bay leaves 1 teaspoon black peppercorns 1 pint heavy cream 4 ounces unsalted butter (1 stick) 6 ounces creme fraiche Dried banana chips IN thick bottomed, high sided pot, melt the butter and saute the onions, garlic, celery, leeks and carrots until softened. Add the white wine, tomato and basil and cook 15 minutes. Add the bay leaf, peppercorns and chicken stock and bring to a boil. Let simmer for 3-31 hours stirring and skimming occasionally.

Add the banana and blend the soup in a food processor. Pass through a fine strainer into heavy bottomed pot and bring to the boil. Add the cream and season to taste. Serve hot or cold, garnished with a dollop of creme fraiche and banana chips. Serves twelve.

Recipes from Taste of Bermuda Cookbook.