31.   Restaurants everywhere are offering them as seasonal appetizers and entrees, and a growing number of eateries in Manhattan are now serving fruit-based cold soups as desserts.

32.   Serve cold soup in chilled glass bowls.

33.   Sure, you can put cream into some cold soups, but forget butter, shortening or vegetable oil.

34.   The cold soup had a rich, smoky flavor with none of the thin, acidic gruel that is the base of most gazpachos.

35.   The history of cold soups is somewhat elusive, according to Mark Ainsworth, a chef and instructor at the Culinary Institute of America in Hyde Park, N.Y.

36.   The meal included a cold green soup, salmon, duck and asparagus and a molded desert of blackberries and raspberries.

37.   The season for cold drinks, cold soups and smoothies is fast approaching, and soon a familiar whirring sound will be heard across the land.

38.   Think cold soups like gazpacho, vegetable or lettuce salads, hot or cold pastas, sandwiches, salsas, pizzas, stews and much more.

39.   This classic is enjoying a comeback as chefs rediscover the delight of cold soups before a meal.

40.   This vibrantly colored cold soup is a refreshing way to start your day.