No-cook soups like this Spanish classic -- juicy with ripe tomatoes, cucumbers, and bell peppers -- are the perfect antidote to the heat of an open stove.

To pipe the ***** onto the servings, you will need a pastry bag and an Ateco #5 round tip.

We recommend having a blender ready to puree this silky green soup, but you can give the ***** an extra chop before simmering if you only have a hand mixer.

*****, like beans, are great sources of fuel for your body. Serve with a little rice for a truly complete protein.

Chunks of tilapia cook quickly in this full-bodied soup, which is pungent with tomatoes, clam juice, and a hint of bacon.

Sometimes called 'skins,' ***** wrappers are often available in the produce aisle of supermarkets.

***** noodles have a nutty, slightly bready flavor, and are bursting with nutrition not found in wheat noodles.

Rotisserie ***** works great with this quick and potent head-clearer.

This recipe captures both the creaminess of ***** and the richly layered warmth of ***** peppers.

Our take on this Mexican standard starts with our own recipe for garlic-pepper sauce, or sofrito, a wonderful seasoning base for all sorts of other meals.

When cooked thoroughly, ***** can be as creamy as any other root or vegetable when pureed, making them a wonderful vehicle for exotic flavors like *****.

Best known on these shores as a Japanese snack or appetizer, ***** add surprising color and a bright, smoky freshness to any meal, even a classic *****.

This healthier take on a classic soup includes lots of greens and turkey meatballs.

We whip egg yolks with the broth to give this soup, with its chunks of cod and potatoes, a thick and glossy consistency.

Use quick-cooking ***** as a time-saver. It has the same nutty flavor as pearl *****, but it cooks in approximately half the time.

Only half of the thinly sliced ***** leaves are added directly to the soup; the other half are used as an herb garnish.

Celebrate the flavors of fall with this creamy pureed *****, potato, and turnip soup.

You can combine these two contrasting soups however you please. Spoon them side by side in the bowl, or pool one inside the other.

***** is simmered with thyme until tender and then pureed with three heads of roasted ***** cloves and sauteed onions.

Bartlett *****, butternut squash or pumpkin, and turnips bring sweetness and earthiness to this creamy fall soup.

***** (Artemisia vulgaris) is one of about 300 species in the Artemisia genus.

As a meal or an appetizer, this recipe pairs green with protein.

Cooking the ***** in the chicken stock may make the soup a bit cloudy, but the ***** will soak up flavor from the rich broth.

***** contains beneficial bacteria and zybiocolin, which help eliminate free radicals from the body.

And now, dessert: This luminous, vanilla-scented concoction is sweet, tart, refreshing, and a touch indulgent, thanks to a scoop of ice cream.