All of these pureed soups are delicious hot and delicious cold. Yields are high to allow for leftovers! Soups will be thicker when cold so thin if desired with milk, cream, stock or water. These recipes showcase our friends the food mill (which purees and separates) and immersion blender (purees in the pot, no muss, no fuss, no bother). Great tools for purees. Any of these pureed soups lend themselves to other garnish: a dollop of crema, creme fraiche or sour cream a sprinkling of herbs a spoonful of red or green salsa (crunchy texture contrast) freshly fried tortilla chips floating on top or several of the above!