Southampton - Traditionally seen as a comforting, cold weather dish, soups - served chilled - are popping up on restaurant menus and can be easily replicated in your kitchen.

Renowned celebrity chef Wolfgang Puck, who recently re-launched his namesake line of soups, stocks and broths, is leading the chilled soup revival. Chef Puck's Gazpacho features good-for-you ingredients that would be a great fit for a summertime menu.

Wolfgang Puck's Summer Gazpacho With Basil
Yield: Serves 4 to 6 (Appetizer), Equipment: Blender

 • Wolfgang Puck Tomato Basil Soup - 14.5 oz. can
 • Hothouse cucumber, seeded and chopped - 1 ea.
 • Red bell pepper, seeded and chopped - 1 ea.
 • Garlic cloves - 2 ea.
 • Red onion, chopped - ½ Cup
 • Sherry vinegar - ¼ Cup
 • Extra virgin olive oil - ¼ Cup
 • Black pepper, ground - 1/4 tsp.
 • Crushed red chili flake - 1/4 tsp.

Directions:
1. Combine the cucumber, onion, garlic, red bell pepper, crushed red pepper flake, black pepper in the blender. Pulse on low speed for one minute.

2. Add the soup, olive oil and sherry vinegar, and pulse on low for two minutes. (A little more time in the blender may be necessary for a smoother texture).

3. Serve chilled.