Makes 4 servings

• 2 shallots
• 2 - 15 ounce cans white beans
• 2 tablespoons sherry vinegar
• 1/4 cup olive oil
• 2 cups milk
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• salt and pepper

1. Peel the shallots and chop them in a food processor. Drain and rinse the beans completely (use a sieve) and add them along with the vinegar and olive oil to the shallots. Blend until you have a smooth puree.
2. Add the milk, cayenne pepper and cumin and blend again until you have a smooth liquid. If you think it is too thick, add a little water. Add salt and pepper to taste.
3. You can serve these with a little sprig of parsley or other herb to add color.

Makes 4 Servings

• 1 cucumber, chopped
• 14 fresh mint leaves
• 2 cups buttermilk
• 2 tablespoons yogurt
• 2 tablespoons olive oil
• 1/2 teaspoon ground fennel seed (optional)
• salt and pepper

1. Reserve 4 mint leaves for the presentation.
2. Roughly chop the rest of the mint and place along with the chopped cucumber in a food processor. Blend until smooth.
3. Continue processing and add the buttermilk, yogurt and olive oil blending to a smooth liquid.
4. Add fennel seed and salt and pepper to taste.
5. Decorate with the reserved mint to serve.

Makes 4 servings

• 3 red bell peppers
• 2 yellow bell peppers
• 4 garlic croutons (packaged)
• 6 ounces goat cheese
• 4 tablespoons olive oil
• salt and pepper
• basil leaves (for decoration)

1. Place the whole peppers on a baking sheet and bake for 25 minutes at 450°F. Turn them over half way through baking. When the skin blisters, remove them from the oven and place in a sealed paper bag for 15 minutes.
2. Peel the peppers and cut in half removing the seeds. Place in the bowl of a food processor.
3. Crumble 6 ounces goat cheese, reserving 2 ounces for the presentation and adding 4 ounces to the peppers.
4. Add the croutons and blend until mixture is a smooth puree. Slowly add the oil and 1 cup water and mix until smooth.
5. Add approximately one more cup of water to get the soup to the desired thickness. Salt and pepper to taste.
6. Serve with a basil leaf and the remaining goat cheese for decoration.