these with a nice salad.

COLD ZUCCHINI SOUP 2 lbs. zucchini 2 cup chicken stock or cubes 1 small white onion, chopped very fine 2 cup 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.

COLD CUCUMBER SOUP 3 medium cucumbers 1 medium onion, peeled and chopped 1 (10 1 oz.) can cream of chicken soup 1 (8 oz.) carton sour cream 1 tsp. basil 1 tsp. dill 1 tsp. 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.

COLD SPINACH SOUP 3 tbsp. butter 1 1 cup scallions, chopped 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained 2 cans cream of potato soup 2 cans chicken broth 2 tbsp. lemon juice 1 tsp. 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.

Serves 8.

BERMUDA SUMMER SOUP 6 oz. cream cheese 1 clove crushed garlic sliced avocado pear (optional) 10 oz. can consomme soup 1 tsp. curry powder small shrimp (optional) COMBINE cheese, consomme concentrate, garlic and curry powder in blender and blend until smooth. Taste and adjust flavourings.

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: International Cooking in Bermuda