Celebrate the last glorious days of warm weather with cold soup. These two recipes can be made days ahead so you can enjoy a labor-less Labor Day Weekend!

MACHO GAZPACHO

Gazpacho is chock-full of summer's seasonal best. This tasty blend of fresh vegetables and herbs is thickened with stale bread - Gazpacho literally means "soaked bread."

Ingredients:

1 large fennel bulb
1 lemon
1 cucumber
2 slices crusty bread, crumbled
2 tablespoons honey
2 tablespoons Boursin Garlic & Roasted Red Pepper cheese
3 tablespoons olive oil
1 small bunch dill, finely chopped
12 radishes, cleaned and chopped
1 quart spring water
Salt and freshly ground black pepper, to taste
Garnish: caraway seeds, thinly sliced radish

Directions:

Wash fennel and cut into strips, removing any strings. Squeeze lemon over fennel. Peel cucumber, remove seeds and cut into small pieces. Put all ingredients into a blender, with half of the water. Blend once, then add the rest of the water and blend again. Refrigerate at least one hour. Blend again quickly right before serving and garnish with caraway seeds and thinly sliced radish. Serves 6.

Note: Use remaining Boursin to make tartines (open faced sandwiches): spread Boursin on whole grain bread and top with thin sliced cucumber, radish, roasted peppers or thin sliced smoked salmon and capers. Or, serve with smoked ham and authentic Spanish Manchego (Gran Maestre variety, if available) cheese, grilled on Italian bread.