Chilled soups are the perfect food to eat in the summer's warm weather. You can make this up three days in advance and refrigerate until ready to serve. Cold soups can be a prelude to a lovely meal or a satisfying companion to a favorite sandwich.

Vichyssoise - pureed, cooked vegetable soup - is traditionally served chilled. "Vish-ee-swaz," as it is pronounced, usually includes potatoes, leeks and cream. In this lighter version, I substituted chicken broth for the cream. Fresh watercress and basil update this classic summer soup, and a finishing dollop of lemon-basil cream gives it a bright, appealing look. If you want a dairy-free version, just garnish with shredded basil instead of the lemon cream. Remember to season the soup just before serving, since the flavors become muted when cold.

Here are some sandwich combinations to get your creativity going:

Cold, marinated, sliced flank steak and arugula leaves on sourdough rolls spread with spicy mayonnaise.

Prosciutto, tomatoes, roasted peppers spread with garlic mayonnaise on sesame seed bread.

Chopped smoked salmon and egg salad on rye bread.

Cold, grilled chicken slices, sliced avocado and tomato salsa stuffed in a warm sesame pita bread.

Crumbled goat cheese, marinated sun-dried tomatoes and roasted red and yellow peppers on a sourdough roll spread with garlic mayonnaise

Watercress Basil Vichyssoise with Lemon Cream

Serves 6 to 8

3 tablespoons olive oil

3 medium leeks, white part only, cleaned and coarsely chopped

1 1/2 pounds white rose potatoes, peeled and coarsely chopped

1/4 cup basil leaves

1 medium bunch watercress leaves

8 cups chicken stock

Salt and white pepper

1 tablespoon fresh lemon juice

Lemon cream:

1/2 cup sour cream

2 tablespoons fresh lemon juice

1 tablespoon finely chopped basil leaves

1. In medium soup pot, heat oil over medium heat. Add leeks and saute, stirring occasionally, until soft, about 4 minutes. Add potatoes and continue sauteing for about 5 more minutes or until softened. Add watercress and basil; continue sauteing 3 minutes or until wilted.

2. Add chicken stock and bring to a simmer. Partially cover and cook for 15 minutes or until vegetables are tender.

3. Puree soup in blender or puree with an immersion blender right in the pot. Pour into medium bowl. Add salt, pepper, and lemon juice and taste for seasoning. Refrigerate for at least 4 hours or overnight.

4. To make lemon cream, combine all ingredients in small bowl and mix until well blended.

5. To serve, ladle soup into serving bowls and garnish with dollop of lemon cream.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)