Keeping cool in the kitchen - WCAX.COM Local Vermont News, Weather and Sports-

With all this warm weather it can be tough to head into the kitchen to work over a hot stove.

Garden expert Charlie Nardozzi agrees. He shared some tasty recipes for cold soup.

CHILLED SUMMER SOUPS:

Cucumber, Yogurt and Horseradish Soup

Ingredients:

• 2 small cucumbers
• 1 1/2 cups plain yogurt
• 4 1/2 teaspoons lemon zest
• 2 tablespoons grated horseradish
• ground pepper to taste

Cut cucumbers into large chunks. Puree half the cucumber chunks with plain yogurt, lemon zest and horseradish until smooth. Add remaining cucumber and pulse until chunky. Add pepper to taste.

Peach Soup

• 2 pounds white or yellow peaches
• 3 cups plain low fat yogurt
• 4-6 tablespoons honey
• 2-4 tablespoons fresh lemon juice
• 1/2 teaspoon ground cinnamon

Peel and slice peaches, save the juice. Add peaches, yogurt, lemon juice and cinnamon in a blender. Blend until smooth. Serve chilled.

Avocado, Radish and Basil Soup

• 2 avocados
• 3 cups cold water
• 1 1/2 teaspoons salt
• 1 1/2 cups fresh basil leaves
• 3 radishes
• ground pepper to taste.

Blend together the avocados with the water, basil and salt until smooth. Add radishes and pulse until chunky. Season with pepper and refrigerate before serving.

Watermelon, Jalapeno and Lemon Soup

• 6 cups cut up watermelon
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 small jalapeno peppers.

Puree half of the watermelon with the lemon juice and salt. Cut up the jalapenos into 1-inch pieces and blend together until chunky. Serve cold.