I’d love to see that recipe as well, if you’ll share.
I was able to get to the link by clicking the highlighted blue text in post #18 - but here is the ingredient list listed on the link!
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What time is dinner? 
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@abasket–Thanks!
I might substitute chicken stock for water. I’m a huge fan of stock (chicken, beef, and vegetable). H makes big batches (mostly chicken and vegetable). Homemade stock makes almost any soup more flavorful.
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I’m thinking cucumber-melon. Refreshing.
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I’m searching for my friend’s recipe but it is close to this https://www.tasteofhome.com/recipes/chilled-mixed-berry-soup/
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Following up! I ended up NOT making a chilled soup. Easter Saturday (our day to celebrate) was a beautiful spring day, high of 55 - so a warm soup still felt good.
I made this carrot-ginger soup. It was DELICIOUS. Great way to “drink” vegetables and so, so easy in the instant pot! Uses coconut milk so dairy free (and gluten free).
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We love that soup, @abasket. I haven’t made it in a while so thanks for bringing it up. I bet your guests loved it.
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