WHAT'S COOKIN'?

An August Picnic (cont.)

• 3 Tablespoons country-style Dijon mustard
• 3 Tablespoons finely chopped fresh tarragon
• 1 green or red bell pepper, cut into matchstick strips
• 2/3 cup thinly sliced green onions
• 2/3 cup thinly sliced celery
• Salt and freshly ground black pepper

Cook potatoes in a medium saucepan of boiling salted water until fork tender, about 15-20 minutes. Drain and cool. Cut potatoes into quarters. Whisk yogurt, mustard and tarragon in a large bowl until blended. Add potatoes, bell peppers, green onions and celery and toss. Season with salt and freshly ground black pepper to taste. Cover and chill well, about 3 hours. Can be prepared a day ahead. Transport in plastic container and keep chilled.

Chilled Red Pepper and Leek Soup – Serves 4-6

This is a very refreshing and delicious soup, which can be served as an appetizer or just as an additional treat.

• 1/4 cup butter (1/2 stick)
• 1 1/4 lbs. red bell peppers, coarsely chopped
• 2 cups sliced leeks, white and pale green parts only
• 1 1/2 cups low salt chicken broth
• 1 1/2 cups chilled buttermilk
• Red pepper rings
• Chopped chives or green onion tops

Melt butter in a heavy large saucepan over medium high heat. Add chopped bell peppers and leeks and sauté until tender, about 15 minutes. Add broth and bring to a boil. Reduce heat, cover and simmer until vegetables are very tender, about 15 minutes. Cool soup then puree in a blender in batches. Refrigerate until cold, about 30 minutes. Mix the buttermilk into the soup and season with salt and pepper to taste. Refrigerate until very cold before serving. Garnish with pepper rings and serve.