Food | Littleton Food Co-op

Producer Spotlight: North Country Smokehouse

August 27, 2026 By littlecoop

Producer: North Country Smokehouse

Location: Claremont, NH

Found at the Littleton Co-op: bacon, ham, kielbasa, sausage

Website: www.ncsmokehouse.com

Just as the city itself is said to be a key ingredient in New York City’s famous bagels, North Country Smokehouse attributes the same importance and product differentiation to its hometown of Claremont, NH. In 1912, Abraham Satzow emigrated from Russia to Claremont, NH, where he established a butcher shop to cut meat from local farms. Years later, the butcher shop was taken over by Abraham’s grandson, Mike Satzow, who added meat smoking to the family business’s repertoire, and then developed it into the nationally recognized brand North Country Smokehouse. He sought out chefs and specialty foodservice accounts that would appreciate his high product standards; the same standards that would eventually lead to USDA Organic, Certified Humane Raised and Handled®, and Global Animal Partnership certifications once the language was developed. When Satzow prepared for retirement and to become a subsidiary of his longtime pork supplier, he wanted to make sure the heart of the business stayed in Claremont, even if he wasn’t at the head. Not only was he concerned about his product – he maintained a belief that the air and water in Claremont were integral parts of his recipes – but about the community. Thus, it was written into the acquisition agreement that the business had to remain in Claremont, New Hampshire.

That community support continues strong. North Country Smokehouse sources ingredients like maple syrup, beer, and cheese from NH and VT businesses. When their partner farms need to close to convert to organic standards, North Country Smokehouse subsidizes farmers during the transition with fair market prices. And when the local school district suddenly lost funding for its Culinary Arts Program, North Country Smokehouse stepped in to fund it through the year. As CEO Aaron Corbett said: “”These aren’t just students – they’re the children of our coworkers, neighbors, and friends.”

Status of product availability at the Littleton Co-op, and labeling of producers (such as local, Black-Owned Business, NH-made, etc) and product status or ingredients (gluten-free, vegan, etc) is based on available information at time of publication. The food world is an ever-changing landscape and information presented here may not reflect the most up-to-date information available.

Producer Spotlight: Barn First Creamery

August 20, 2026 By littlecoop

Producer: Barn First Creamery

Location: Westfield, VT

Found at the Littleton Co-op: goat milk and specialty goat cheeses

Website: www.facebook.com/barnfirst

Before becoming dairy industry pros in their own right, Vermont’s Barn First Creamery founders Merlin Backus and Rebecca Velaquez became entranced with Vermont cheese… by buying it in New York City. However, once the couple made the move back to Merlin’s hometown of Westfield, VT, it was only natural they became involved in cheesemaking; at least, that’s how Merlin’s father saw it. Merlin’s father, Dan, set Rebecca up to work with Laini at nearby infamous Lazy Lady Farm. Rebecca and Merlin learned about goat and cheese care, and bought their first two goats from Laini. They didn’t need to build a barn – that was already on their property, hence the name Barn First Creamery. They did, however, need a milking parlor and cheese room, so the couple milked seven goats by hand from 2013-2016. Fast-forward and Barn First Creamery milks about 60 goats a year to produce milk, and cheeses from bloomy rind to blue. Rebecca’s goal was to branch out from what’s expected of goat cheese and make cheese varieties most would not try with goat milk.

While remaining pioneering in the cheese world, they still bring it all back to family and community. All of the cheeses are named after the maiden names in Rebecca and Merlin’s families, and the goats are named with assistance from their (human) kids. And, sticking to the northern Vermont way of living, they may have won a first place award from the American Cheese Society, but they still don’t have a website.

Producer Spotlight: von Trapp Farmstead

August 13, 2026 By littlecoop

Producer: von Trapp Farmstead

Location: Waitsfield, VT

Found at the Littleton Co-op: specialty cheeses

Website: vontrappfarmstead.com

Perhaps the first thing you think of when you hear the name von Trapp isn’t cheese, but maybe it should be. Or, at least be the second thing. Werner and Erika von Trapp started von Trapp Family Farm in Vermont in 1959 after immigrating from Austria. Von Trapp Farmstead is now run by Werner and Erika’s grandson, Sebastian, with other von Trapps running other businesses in the area. Growing up, Sebastian didn’t want a future on the farm; but, after a tenure in software, he found himself called back home. Werner and Erika farmed in a way we would now consider regenerative agriculture – no-till soil management, crop rotations, no chemical fertilizers, etc. – and the same practices have been continued to this day. In addition to creating a quality cheese product, Sebastian emphasizes that their regenerative agriculture practices primarily stem from a love of the land. He says “When you love something you want to tend to it. You don’t make it unsafe, you don’t poison it, you don’t turn a blind eye, or walk away when a challenge arises. Our connection to the land, the cows, the milk, the cheese and the people, make it impossible to exploit any part of the system. Since we live here on this land and we rely on these beautiful animals for our livelihood and the livelihood of our team, since we are nourished by the milk, cheese, yogurt, and meats… for these reasons, taking care of all the parts of the farm is non-negotiable.” Now, von Trapp produces four cheese styles – all of which have won numerous national and international cheese awards.

Similar to the lasting legacy of the von Trapp family, the family pushes for Vermont’s cheesemaking industry to continue by hosting a yearly apprentice on site to learn about cheese making and food systems through the Anne Saxelby Legacy Fund.

Producer Spotlight: Bonilla Bread

August 6, 2026 By littlecoop

Producer: High Points Bakery – Bonilla Bread

Location: Bethlehem, NH

Found at the Littleton Co-op: quick breads, dessert breads, sourdough bread

Website: bonillabread.com

For one local bakery, the keys to success were: bananas, Bethlehem, and Bonillas. Casey Bonilla grew up with a passion for baking learned from days spent in the kitchen with her grandmother. As an adult, she never saw baking as anything more than a small seasonal venture. However, after she baked a batch of banana bread for a school fundraiser, the Bethlehem, NH community demanded year-round prolific access to her products. She started Bonilla Bread with classic dessert breads, but has since expanded to include quick breads, sourdough loaves, and baked goods to markets, stores, and restaurants across the North Country. With the expansion came more room for Casey’s family of seven to get involved! As she joked to the Littleton Chamber of Commerce, “[My daughter] just bought me a binder and gave me the assignment to organize all of my scraps of paper covered with recipes and notes. I’m supposed to have it all ready before she comes home for the summer.”

The Bonilla family is currently constructing their own “Little Bread Barn” in Bethlehem to have a dedicated space to fulfill the orders of their growing customer base. In the distant future, Casey dreams of a commercial bakery that provides employment opportunities for people with disabilities.

You Won’t Regret These Five Cheese Recommendations

November 16, 2025 By littlecoop

by Travis Brenchi, Littleton Co-op Cheesemonger

Cheese season never really ends around here. But when the air turns crisp and cozy foods start calling, the Specialty Cheese Counter becomes a gravitational force. We find ourselves craving that perfect creamy wedge, the one that turns a simple snack into an event, and an event into an unforgettable moment.

Whether you’re restocking your cheese drawer or plotting your holiday party board, these are the cheeses you don’t want to leave behind. Consider stopping by and checking out these recommendations from near and far:

Fromager d’Affinois – France

Fromager d’Affinois, is a crowd-pleaser for good reason — it’s as if Brie took a spa day and came back silkier, richer, and even more irresistible. This double-cream beauty owes its impossibly smooth texture to ultra-filtration, a process that gently removes water from the milk before cheesemaking, concentrating the good stuff: butterfat, flavor, and all that luscious creaminess.

The result is a rind that gives just enough resistance before melting into a buttery interior that coats the palate like velvet. It’s elegant but never fussy, approachable yet refined — perfect for novices learning the language of cheese and experts looking for a familiar friend.

Try it on Effie’s Oatcakes or with a dollop of tart cherry jam (both found in the Specialty Foods Department) for a sweet-salty balance that’s pure poetry.

Withersbrook Blue – Jasper Hill Farm, Vermont

If you’ve ever hesitated at the sight of blue veining, this is the cheese that will win you over. Withersbrook Blue from Jasper Hill Farm is a small-batch Vermont marvel — creamy, balanced, and washed in Eden Ice Cider, which infuses it with delicate apple and floral notes.

The cider wash gives it a fruity lift that softens its tang and leaves a lingering sweetness on the finish. Think orchard air meets buttery, mineral-tinged richness. It’s the cheese equivalent of a wool sweater — cozy, layered, and distinctly New England.

Serve Withersbrook Blue with Firehook Sea Salt Crackers from our Specialty Foods shelves and a glass of Eden Ice Cider, and you’ll understand why locals are fiercely proud of what Jasper Hill does.

Barber’s 1833 Vintage Reserve Cheddar – England

For those who love cheddar but crave something deeper, Barber’s 1833 Vintage Reserve is a masterclass in balance. Made by the Barber family in Somerset — the world’s oldest cheddar-making family, by the way — this cheese is aged for two full years to develop a complex flavor that’s both savory and subtly sweet.

The texture is firm yet crumbly, with tiny, satisfying crystals that form during long aging. It’s sharp, mature, and full of character without veering into harshness. In other words, it’s a cheddar that knows exactly who it is.

Pair it with crisp apple slices or a spoonful of ale mustard, and you’ve got a snack that’s simple but sophisticated.

Oma – Von Trapp Family Farmstead, Vermont

From the hills of Waitsfield, VT comes Oma, a washed-rind wonder from the Von Trapp Family Farmstead (yes, those Von Trapps — and they really can make cheese sing). This semi-soft, alpine-style cheese bridges the gap between approachable and adventurous. Beneath its orange-hued rind, you’ll find a supple, buttery paste that gives off a gentle aroma — think toasted nuts, broth, and a hint of earthiness.

It’s a little funky on the outside, all warmth on the inside. Its savory depth pairs beautifully with our refrigerated olives found in the Specialty Foods Department.

For those who think they “don’t like stinky cheese,” Oma is the gentle introduction that changes minds.

Parmigiano Reggiano – Italy

No cheese board — or pasta night — is complete without the “King of Cheese.” Parmigiano Reggiano earns its crown honestly. Aged for a minimum of 24 months, it’s dense with tyrosine crystals (those delightful crunchy bits) and packed with umami depth. Break off a shard, and you’ll taste notes of toasted nuts, browned butter, and hay fields under the Italian sun.

It’s as versatile as it is delicious: shave it over risotto, crumble it onto roasted vegetables, or snack on it straight. And for the chefs among us — we also sell Parmigiano rinds at the cheese counter. Drop one into soup or stock and watch your kitchen transform. Waste not, flavor more

More Than Just Cheese

Of course, a great cheese deserves worthy companions. During our Flash Sale on November 19th, you’ll find 20% off all specialty cheeses and accompaniments in our Specialty Foods Department — that means Effie’s Biscuits, Firehook Crackers, and select artisanal jams, spreads, refrigerated olives and more are all part of the celebration. These are the good ones — the pairings that make your cheese board sing.

From buttery Fromager d’Affinois to bold Vermont blues and nutty Parmigiano, this is your moment to stock up, snack boldly, and maybe discover a new favorite wheel.

Reflecting on Lost Nation Orchard

October 30, 2025 By Anastasia Maher

written by Kevin Winters, Littleton Co-op Manager on Duty

Food for Thought is a new online space by the Littleton Food Co-op for Co-op staff, members, and partners to publish musings & reflections on what they care about.

Did you know the world’s most influential organic apple orchard is right here in the North Country? Lost Nation Orchard is about 25 miles north of the Co-op in the Lost Nation section of the town of Northumberland, NH. Home to Nancy, Gracie, and the late Michael Phillips, this small, local, family run holistic orchard produces the most delicious apples you will ever taste. To quote Dave Chapman, co-director of the Real Organic Project, and founder of the Vermont Organic Farmers organization, “Michael Phillips was the patron saint of organic orcharding.” Michael started Lost Nation Orchard almost 40 years ago at a time when everyone said it was impossible to grow apples organically. In fact, many people still say it is impossible to grow organic apples if you’re in New England. Michael has clearly proven all the naysayers wrong. Over the decades he became the most influential organic apple grower in the world. He grew over 120 different varieties of apples, both ancient heirlooms, and brand new experimental varieties. He wrote three seminal books on organic apple growing, which are widely considered to be classics, and a must read for any organic orchardist. He traveled far and wide lecturing, consulting, and giving workshops on how to grow organic apples. Also, Michael was the founder of the Holistic Orchard Network which has over 2,500 members from at least 7 countries. Countless prospective and experienced apple growers made the pilgrimage to his orchard to attend his workshops and learn from the master. Just bite into one of his apples, and experience an intense wave of complex, juicy flavors, which will radically alter your perception of what an apple can be.

Michael was also a wonderful human being. He was larger than life, and yet kind and gentle, with a down to earth, easy going personality, which made you feel right at home. Despite almost always being the most knowledgeable person in the room Michael was the best listener I’ve ever met. He would sit quietly listening, observing, and learning from those who had come to learn from him. An inquisitive mind of the highest order. I was blessed to know Michael for a dozen years or so, and have incredibly fond memories of visiting the orchard as many times as I could during apple season. For a food lover like myself there was nothing better than spending time with Michael in his apple barn as he excitedly danced about endless baskets filled with a kaleidoscopic variety of apples saying, “You absolutely must try this one, it’s an experimental variety developed in Czechoslovakia in the 1990’s , it has explosive flavors of citrus and PINEAPPLE. Yes, Pineapple!! And then there is this one here, and oh don’t miss out on this one, and make sure you try this old timey New England variety that has notes of bourbon, vanilla, and burnt sugar.” And on, and on it would go. What a blessing it was experiencing a true master of his craft spreading the joy created by the fruits of his labor.

And Michael was a family man. He met the love of his life, Nancy, when they both worked for a group foster home for abused and neglected children. The goal of the program was to offer the children natural foods, lots of time in nature, and a stable environment. They walked through this green world together for 37 remarkable years. Their daughter Gracie was the apple of his eye, and whenever he mentioned her, which was often, a visible twinkle could be seen radiating from his eyes. Like so many immensely talented people it seemed The Creator had important work for Michael in the Great Mystery that lies ahead of us all. He was called to that work in late February of 2022. Luckily for all of us, Gracie has decided to move back home and take over management of the orchard, thus continuing her father’s immensely important legacy. Gracie and Nancy are working extremely hard to continue this truly unique North Country family farm, and for the first time ever, Lost Nation Apples are available at the Littleton Food Co-op during apple season!!

And a word about spots. You’ll notice some spots on these apples, which is totally normal as all apples grown organically in New England, or any other temperate climate, will have spots. Most organic apples you see are grown in the dry, continental climate of eastern Washington state where it almost never rains. These spots have no flavor and do not affect the quality of the fruit at all. The only way to eliminate them in New England is to use chemical sprays. As Joni Mitchell famously sang, “Hey farmer farmer, Put away that DDT now, Give me spots on my apples, But leave me the birds and the bees, Please!”

We only become wise when we recognize that we need to emulate nature in our agricultural systems and in how we care for this planet.” – Michael Phillips

The views and opinions expressed in this article are the author’s own and do not necessarily reflect the view of Littleton Food Co-op.

Eat Local Month Producer Highlights 2025

August 27, 2025 By Anastasia Maher

To celebrate Eat Local Month in August 2025, we dismantled the idea that eating local is “too difficult” or “outside the normal way” by putting together suggested everyday occasions over 20 local items. We hope one of these gives you a starting point to try eating local all year long, or serves as inspiration to create your own everyday occasion to support local growers and producers.

Local Sweet Treat

Listen: We know you’re going to pick up a sweet treat from the Co-op anyways. Why not make it a LOCAL sweet treat? We have plenty of locally produced options to fill that sweet tooth fix throughout the store. Whether you’re looking for a perfectly creamy ice cream for after dinner, a lil’ chocolate to sneak between meetings, or the socially acceptable may to drink maple syrup in public (hint: it’s maple candy!), we have a local option. And remember, this is just a sneak peak into some of the local sweet treats we have! There’s plenty more waiting for you in store.

Local Date Night

Whether it’s a night in with friends or a special romantic evening at home, everything can be improved with a charcuterie board made with local ingredients. We just got restocked with Roberta’s Crooked Mile goat cheese, so make sure a sweet or savory pick of her selection is included! If you want a decadent dinner, consider a delightful dairy-free option from Shire’s Naturals (NH’s first plant-based cheese company) or a spiced up entree with the help of Wozz! Kitchen Creations. And forget ending the night with chocolate! Local food lovers know that organic strawberries are the way to anyone’s heart. Hermit Woods wine will wash it all down. Of course, these are only some of the great local date night options we have at the Littleton Co-op.

Local Breakfast in Bed

Local breakfast in bed: the dream! You can certainly take any of these local ingredients to a normal, everyday breakfast routine, but since we’re dreaming here, we’re going all out and living in lavish local luxury — without even leaving the bed. That means fluffy pancakes from Polly’s Pancake Parlor mix smothered in Mount Cabot Maple single-source Grade A syrup. Mount Cabot Maple cream (aka maple GOLD) if it’s an extra special occasion. Don’t worry, we’re not going to get sick on sweets; it’s all going to be balanced out with a couple of crispy, thick-cut strips of North Country Smokehouse bacon. Drooling yet? And of course, it’s all getting washed down with locally-roasted coffee. This morning, we’re reaching for Jenna’s Promise Roasting Co.’s Local Blend. And now you’ve just eaten breakfast and given back at the same time! Proceeds from this VT coffee company go directly to supporting the work of Jenna’s Promise, which focuses on building healthy and safe communities by reducing the burden of substance use disorder in the region. Not to mention it’s a great cup of ‘joe Not a coffee fan? Pour yourself a tall glass of Hatchland Farm milk and support one of the few remaining independent dairy farms in the area. And you know it’s good, because the Hatch family lives by the motto: “If we wouldn’t eat it ourselves, we won’t sell it to you.”

Local Packed Lunch

Since we make such a big deal out of celebrating locally produced food, you might think it’s for special occasions only. This guide especially is meant to demonstrate how you can incorporate local food into your everyday routines — like for lunchtime! A lunchbox packed with Vermont Smoke & Cure meat sticks, Port City Pretzels, Cabot Creamery cracker cuts, and a hearty sandwich on Klinger’s sourdough is definitely better than cafeteria food and your soggy leftovers in the office fridge (no shade). And we love having a local company like Bee’s Wrap focused on sustainable plastic-free packaging to perfectly compliment any local goodie.

Local Weekend Kickback

BBQs are a common weekend celebration, and we suggest firing up some Robie Farm local beef burgers and serving with a side of grilled veggies, like peppers and eggplant from 4 Corners Farm. If family and friends can’t make it for a gathering, at least take a moment to do a cheers to a great summer — a can of Wildbloom and new Woodstock lemonade for the non-drinkers would be our suggestions. If all else fails, chillin’ on the couch with some Wrap City chips (2 bags per person should be enough?) is a completely valid option. What’s everyone’s summer weekend plans shaping up to be? Consider closing out the week with one of these great local products!

Summer Salads

June 19, 2025 By Anastasia Maher

When the weather (finally) turns warm, it can go from pleasant and sunny to too hot to handle in the blink of an eye. When you start to get sweaty inside, don’t sweat over what to make for dinner! Summer dinners call for salads; if done right, salads are a great way to get all the flavor, texture, and complexity you want in a meal without stepping near the oven. Plus, summer is when the Produce Department is exploding with fresh local fruits and veggies. Below are some of our favorite salad recipes with ingredients you can find at the Littleton Co-op. They’ll make great mains, starters, or sides, and the best part is you’ll likely find lots of the ingredients on sale!

Kale Antipasto Salad

The key to making this salad is a success is ensuring that you massage your kale. Yes, you read that right. It’s explained in this recipe, but massaging your kale is going to take away the toughness that might be holding you back from this leafy green to begin with. And as a bonus: increase the ratio of the other ingredients to kale so the next day you can put the mixture in a sub roll or wrap for a new twist on an Italian.

Coconut Tangerine Salad

When we first saw this recipe, we were hesitant. But when you think about it a little longer, it makes perfect sense! It’s a truly tropical experience in a SALAD. No passport required for this experience. Try substituting butter/bib lettuce if you really want to highlight the crunch of the coconut and almonds.

Mojito Watermelon Salad

Who ever said that salads have to have lettuce in them? In this recipe, watermelons take the center stage (but fresh local mint has a strong supporting role). We highly recommend the suggested addition of feta cheese.

Thai Peanut Salad

Cabbage is great because it is a dense, low-cost vegetable option, but in this recipe it is also a great vehicle for a heavier dressing. Add your choice of protein and this is definitely a full meal! Another topping option is uncooked ramen noodle or chow mein noodle pieces.

Original recipe images courtesy of National Cooperative Grocers at grocery.coop.

Summer Soups

May 18, 2025 By Anastasia Maher

Chilled soup kind of seems like an oxymoron. A wintry, warming bowl of soup has fragrant steam wafting up, heightening your anticipation as you crumble a few crackers and pick up a spoon, right? It’s also pretty unappealing on a hot sticky day. So, if you have always thought of soups as cold weather fare, you are missing out on a fabulous summer meal. Many of your favorite vegetables and fruits are at their best right now, and will shine in a simple, light cold soup.

Cold soups are served all over the world, with delightfully exotic names like vichyssoise (potato and leek soup), Gazpacho (traditionally made with cucumbers, tomatoes and peppers), Bisque (a thick cream soup, hot or cold), and Sopa de Aguacate (Mexican avocado soup.) Cold soups can be divided into two major types: the creamy and the not creamy. They are simple enough to make and are highly adaptable, so it’s easy to take advantage of what’s in season now or what you happen to have in your refrigerator.

Creamy soups

Vegetable soups

Creamy soups include the classic French vichyssoise, which in its original rendition was made with heavy cream, but doesn’t have to be. Since it doesn’t have to be heated, yogurt or buttermilk can stand-in and lighten the soup considerably.

Creamy chilled soups are smooth and savory or sweet. Starting with a vegetable that can be pureed will give you a natural thickener, as with the potatoes in vichyssoise. But be sure to explore beyond the potato; everything from zucchini to carrots can be cooked and pureed. What makes it a savory soup is the addition of sauteed onions, spices, stock, or other deeper flavors. Leeks, cucumbers, tomatoes, corn, peas, beets, and just about anything you have can be cooked until soft and pureed for a cool soup. For a little more body, potatoes or sweet potatoes, cooked beans, or creamy cheeses can meld with your other ingredients, and make the soup more of a meal. Some uncooked savory soups can be concocted from items like avocado, tomatoes, cucumbers, spinach or soft leafy herbs like watercress or basil. Just puree and add cream, milk, buttermilk or yogurt to make it as creamy as you would like.

Vegetable soup recipes: Cucumber-Avocado Soup with Heirloom Tomatoes, Chilled Summer Borscht, Watercress Soup with Shiitake Mushrooms, Vichyssoise, Herbed Zucchini Soup

Fruit soups

You can also explore fruit soups, which can be sweet or savory. I know that when those precious strawberries, cherries, peaches and melons are at their peak, you probably just eat them unadorned, but soup is a delicious option for summer’s bounty. Instead of blueberry buttermilk cake, a beautiful blueberry buttermilk soup can show off that sweet-tart flavor in spoonable form, and you don’t have to turn on the oven! A lush puree of brilliant fruit is perfectly complemented by the creamy tartness of buttermilk, yogurt, sour cream or other fermented dairy. A zing of citrus zest also adds a nice complement to the sweet fruit. Just about any fruit will be delicious with fresh mint, but don’t stop there. Go tropical with mango, cilantro and lime, which would be tasty with avocado and even a spark of chile to really bring out the flavors. A splash of wine or fruity liquor gives a soup a decidedly grown-up twist.

Fruit soup recipes: Chilled Melon Soup, Blueberry Soup, Strawberry Coconut Soup for a Summer Brunch, Watermelon Gazpacho, Strawberry Tomato Gazpacho, Peach and Tomato Gazpacho(with some chunks)

Dairy-free soups

If you’d prefer to go dairy-free, there are lots of great options, as well. All your non-dairy milk favorites can be whipped into a cold soup. Puree some blanched almonds or raw cashews until very smooth, or add almond or soy milk. Coconut milk is a decadent and delicious creamy soup base, and perfect with tropical or Asian flavors. Carrots pureed with ginger and coconut milk can be a simple soup, or you can take it further by adding curry and dramatic citrus flavors. A block of silken tofu can puree to sumptuous smoothness, and when it’s combined with an equal or larger amount of veggies or fruit, those who are tofu averse are unlikely to notice its presence. Avocados also add a plant-based creaminess to any pureed soup, just be sure to add some lemon or lime to keep it from browning.

Dairy-free soup recipes: Cold Curried Carrot and Coconut Milk Soup, Cold Avocado Corn Soup with Cilantro Oil, Summer Cuke Soup (with almond milk)

Chunky soups

If you are not in the mood for creaminess, there are all kinds of great veggie-centric cold soups. Just the variations on gazpacho alone can keep you busy (typically it has lots of diced cucumber, peppers and tomatoes floating in a slightly tart tomato and bread puree, but there are many variations). Roasted red or yellow peppers and a few cooked white beans, pureed and thinned with stock, can be seasoned with Italian herbs like basil and oregano, or take a turn for the Southwest with cumin and chiles. Just aim for a flavorful liquid instead of cream, and puree some of the veggies or fruit for a thicker texture.

Chunky soup recipes: Rustic Gazpacho, Classic Andalusian Gazpacho, Heirloom Tomato Gazpacho, Cold Cucumber Soup, Chilled Yellow Pepper and White Bean Soup.

Soup garnishes

All chilled soups call out for garnishes, which can be used to make them into more of a meal. Floating some cooked shrimp, cooked shredded chicken, or crumbled soft cheese on a bowl of cold soup gives it the protein heft that you might crave. Toasted nuts or croutons can add some crunchy texture and make a light soup more filling. It’s classic to swirl some yogurt or sour cream into many cold soups, making your colors pop and giving you a decadent contrast or complement. Of course, fresh herbs are always appropriate, whether a sprig of mint in a watermelon soup, or a pile of shredded basil on a cold tomato bisque.

Summer’s bounty of colorful fresh and flavorful ingredients will make your cold soups as pretty as they are delicious.

This article originally appeared on Co+op Welcome to the Table.