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“This is a very healthy, versatile and delicious COLD summer soup. It is great for entertaining since it is best made a day ahead of time and for all the different ways it can be served. Garnish with crumbled blue cheese, chopped hard boiled eggs or serve beside a bottle of vodka with a bowl of horseradish and my Gorgonzola Porcupine Cheese Ball. See other serving suggestions below. Enjoy!”
1 large pitcher

Ingredients Nutrition


  1. Soak the bread in 1 cup of water for 5 minutes and then squeeze out the excess water.
  2. *Place the bread in a blender.
  3. Add the rest of the ingredients and process.
  4. Pour into a pretty pitcher or soup tureen.
  5. Refrigerate overnight (the flavors will develop as it sits).
  6. Serve cold in pretty chilled bowls, tea cups or hollowed out red peppers from the pitcher or soup tureen with the below toppings of your choice.
  7. *My blender is small so I need to make this in two batches. I like mine pretty smooth so I use the puree setting. It can also be served a bit chunkier by using the blend setting or just hand chopping.
  8. Toppings:
  9. Choose from: Chopped feta or blue cheese, hard-boiled eggs, fresh basil, avocado, tomato, cucumber, bell pepper, onion, lemon or lime wedges, dollops of yogurt or sour cream or grilled whole wheat pita triangles lathered with roasted garlic. Set a bottle of vodka next to it, a small bowl of horseradish and my recipe #341835 (gorgonzola chese ball). Make it your own and enjoy!

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