This complex pumpkin soup was created by Executive Chef Bradley Labarre of the Cabarrus Country Club in Concord, North Carolina for the December 2009 Deep Plate exercise.

Chef Instructor Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows us how soup and salad can be joined in the same dish.

Here's the perfect dish for a hot summer night from the Smith & Green Company of Portland, Oregon. Ready for some gazpacho?