In a blender or food processor, purée all the ingredients except the sherry until smooth.

Refrigerate the soup (at least 3 hours) until shortly before serving.

Divide the soup among 4 cold soup bowls.

Pass a small pitcher of sherry at the table for each person to add about 1 teaspoon to the soup, if desired.

Preheat the oven to 400°.

Put the bread cubes on a baking sheet and toast in the oven until dry and beginning to brown about 5 minutes.

Remove from the oven.

Heat the oil in a skillet until shimmering and fry the toast until crisp and brown.

Drain on paper towels and put into a small condiment bowl to serve with the soup.

Put half of the chopped green pepper, half of the cucumber and half of the tomatoes in a blender.

Put the remaining chopped vegetables into separate small condiment bowls.

Put all of the chopped onion in a small condiment bowl.

Set the condiment bowls aside until you serve the soup.

Add 1 cup of the tomato juice to the blender and purée the vegetables as smoothly as possible.

Pour the purée into the bowl with the remaining tomato juice.

Add salt and pepper.

Cover and refrigerate at least 1 hour, or up to 6 hours.

The soup is best served the day it’s made.

Shortly before serving, peel and dice the avocado and put it into a small condiment bowl.

Arrange all the condiment bowls on the table for each person to add to the soup.

Ladle the cold soup into individual bowls and serve.

In a blender or food processor, blend all of the ingredients except the cilantro and limes.

Transfer to a large bowl.

Cover and refrigerate until very cold, 3 to 4 hours.

Serve with a sprinkle of cilantro.

Pass lime wedges at the table.

In a large saucepan, melt the butter with the oil over medium heat.

Add the onion and oregano.

Cover and cook, stirring frequently, until the onion softens, about 4 minutes.

Add the walnuts, broth, and crushed red pepper.

Bring to a boil, then reduce the heat to low, cover and simmer 15 minutes.

Transfer the soup to a blender or food processor and purée until smooth.

Add the cream and salt.

Blend smooth.

Return to the pan.

Bring to a boil over medium heat.

Cook, stirring, 1 minute.

Preheat the oven broiler.

Cut the red pepper in half lengthwise.

Discard the stem and seeds.

Put the pepper, skin side up, on a foil-lined pie plate and press with palm to flatten.

Roast under the broiler until charred and blistered, about 4 to 5 minutes.

Transfer to a plastic bag and steam 10 to 12 minutes.

Remove the skin.

Coarsely chop the pepper and place near the stove.

In a large saucepan, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes.

Add the broth, wine, potato, salt, and coarsely chopped red pepper.

Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes and pepper are very tender, 18 to 20 minutes.

Transfer the soup to a blender or food processor and purée until smooth.

Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently, and cook 3 to 4 minutes.

Stir in the pepper.

Adjust seasoning.

Divide among 4 soup bowls.

Scatter the crumbled cheese equally over each bowl.

Pick over the lentils, and remove any small pebbles or debris.

Place the lentils in a strainer and rinse thoroughly.

Drain and set aside.

In a large pan, heat the oil over medium heat, and cook the onion, garlic, and cumin, stirring, until the onion begins to brown, 3 to 4 minutes.

Add the carrot, broth, tomatoes, water, crushed pepper, salt, and the reserved lentils.

Bring to a boil, then reduce the heat to low, cover and simmer until the lentils are tender, about 15 to 20 minutes.

Transfer soup to a blender or food processor, and purée, in batches if necessary.

Return the blended soup to the pan, and bring to a boil, uncovered, over medium-low heat, stirring frequently, and cook 3 to 4 minutes.

Prepare the chile.

Then remove the stem and cut out and discard the seeds.

Coarsely chop the chile and set aside.

Wash the leeks then trim off the root end and discard the dark green leaves.

Cut the leeks in half lengthwise and rinse well to rid them of any dirt or sand between the layers of leaves.

Chop the leeks, using only the white and tender pale green part.

Melt the butter in a medium saucepan.

Add the leeks and cook, covered, stirring frequently, until softened, about 5 minutes.

Add the chile to the pan along with the potato and chicken broth.

Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes.

Transfer the soup to a blender or food processor and purée until smooth.

Add the milk and salt.

Blend again.

Return the soup to the pan, and bring it to a boil, uncovered, over medium-low heat, stirring frequently.

Cook 3 to 4 minutes.

Adjust seasoning.

Carefully cut squash in half with a cleaver or large heavy chef’s knife, and scoop out the seeds.

Cut away the peel and cut the orange flesh into 1-inch pieces.

In a large saucepan, heat the oil over medium heat, and cook the onion and garlic, stirring, until they begin to brown, 4 to 5 minutes.

Add the squash and all the remaining ingredients, except the sour cream and cilantro.

Bring the soup to a boil, then reduce the heat to medium-low and simmer, covered, 15 to 20 minutes, or until the vegetables are very tender.

Transfer the soup to a blender or food processor and purée the soup in batches until smooth.

If the soup is too thick, add additional hot broth a little at a time.

Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently to prevent scorching.

In a medium saucepan, melt the butter over medium heat.

Add the onion and cook, stirring, until softened, 3 to 4 minutes.

Add the zucchini, salt, pepper, and water.

Cover, and cook over medium heat until the zucchini are very soft, 12 to 15 minutes.

Add the green onions, broth, and cream.

Cook, uncovered, 5 minutes.

Transfer soup to a blender or food processor and purée until smooth.

Return to the pan— if serving hot—and reheat over medium heat, stirring frequently, until steaming hot, 3 to 4 minutes.

If serving cold, chill in the refrigerator at least 2 hours before serving.

Garnish with cilantro.

In a large wide saucepan, melt the butter over medium-low heat and cook the onion, covered, stirring frequently until the onion is tender, about 5 minutes.

Add the remaining ingredients except the parsley, and bring to a boil.

Reduce the heat to low, partially cover and simmer 5 minutes.

Transfer the soup to a blender or food processor and purée until smooth.

(There will be some texture from tiny bits of the palm hearts.

) Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently, and cook 3 to 4 minutes.

Adjust seasoning.