Cold soups are the perfect lunch or quick dinner during the blistering summer months as they satisfy your need to cool down. They can be made in large batches and stored for an easy lunch or a perfectly planned picnic.
In a large stockpot, combine all ingredients, except basil, with 2 cups water. Taste and adjust seasoning, if necessary.
Chill for 1 to 2 hours. Garnish with basil before serving. For a portable lunch, ladle 2 cups of soup into each of 4 16-oz Mason jars and refrigerate until ready to eat. Keeps for up to 4 days in the fridge.
Russet potatoes have a dry, starchy flesh that becomes wonderfully fluffy when baked, making them the ideal candidate for these richly spiced twice-baked potatoes. Serrano chiles can be quite hot, so reduce the amount used (or substitute with milder jalapeño) if you prefer this dish to be milder.