Hot is not a requirement! 
Yay! Here are three of my faves:
TORTILLA SOUP1 dozen corn tortillas cut into 1/2" strips
2 Tablespoons oil
3 cloves garlic, crushed
1 small onion, chopped
3 cups enchilada sauce
2 pints stock (chicken or vegetable)
grated cheddar cheese for garnish
Fry tortilla strips in oil until crisp. Set aside. Sauté garlic and onion in oil until soft. Add enchilada sauce and stock, simmer over medium heat 30 min.
Place strips in bowl, ladle soup over strips and top with grated cheese and sour cream.
GAZPACHO2 cups peeled, finely chopped tomatoes
1 cup each finely chopped green pepper, cucumber, celery
1/2 cup finely chopped onion
2 cloves minced garlic
6-7 Tbsp tarragon vinegar
2 Tbsp olive oil
2 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
4 cups tomato juice
Stir well and chill
BROCCOLI AND STILTON SOUP1/2 stick (4 Tablespoons) Butter
1 Small Red Onion, Chopped
1 Pound Broccoli, Chopped Roughly
3 Tablespoons Flour
5 Cups Stock (Vegetable or Chicken)
5-6 Spinach Leaves, Washed (optional)
3 Tablespoons Stilton, Crumbled
Black Pepper to taste
Pinch of Chili Powder
Heat butter in large sauté pan, add onion and soften for 5 min. Add broccoli, toss together and allow to soften and additional 5 min until tender. Add Flour and toss until thoroughly incorporated. Add broccoli and stock to pot; simmer covered 10 min stirring occasionally until broccoli is completely soft. Stir in spinach leaves for additional 2 min (optional to enhance color). Remove from heat and puree until mixture is smooth with no clumps (an immersion blender works very well, but you can also pour soup into a standard blender). Return mixture to pot, stir in crumbled Stilton and stir over low heat until cheese melts. Add pepper and chili powder to taste.
