Tips for Cold/Chilled Summertime Soups
Source of Recipe
Grandpoohbah
The mercury has been stubbornly hovering at the very top of the thermometer for
weeks. The mere thought of going near the stove is enough to take away your
appetite. You're finally getting tired of salads. What's a body to do? How about
whipping up a batch of soup? Yes, soup! You may be in the habit of thinking of
soups purely as hot and hearty winter fare, but cool, refreshing summer soups are a
real life-saver when you can't bear the thought of cooking. Cold soups play a
significant role of the cuisines of many cultures, and there are many fun recipes to try,
but they fall into two very basic categories: savory and sweet. The savory ones are
generally based on vegetables (or at least fruits that masquerade as vegetables, such
as tomatoes and avocados), and the sweet ones are centered around ripe summer
fruit.
Savory Soups
The king of the cold soup universe has got to be gazpacho. Invented in Spain, this
soup has been around in various incarnations for hundreds of years, appearing as a
rough meal eaten by country peasants, as well as a refined appetizer served in pricey
restaurants. There are still infinite variations on the gazpacho recipe, but the most
well-known version has a base of fresh chopped tomatoes with finely diced bell
peppers, onion, garlic and cucumbers mixed in. It's often thickened with bread
crumbs, and can be garnished with fresh chopped parsley, tarragon or cilantro, along
with extra virgin olive oil, sliced olives, avocado chunks, croutons, or even
hard-cooked eggs. Hearty bowls of gazpacho accompanied by a platter of garnishes
and some fresh bread make an ideal light meal.
Another cold savory soup that has enjoyed decades of popularity is vichyssoise.
Despite the very French-sounding name, this one was actually invented in the United
States. It has enjoyed a dedicated following ever since it was first served in the
Ritz-Carlton in New York almost 100 years ago. It has a base of pureed potatoes
and leeks, enriched with a swirl of cream and sprinkled with bright, crunchy chives
just before serving. Vichyssoise is easy to make and has a magical ability to make
any meal feel like a special occasion.
The list of delicious, cold savory soups doesn't end with gazpacho and vichyssoise,
though! Try out cucumber, avocado, beet, zucchini or carrot. Just about any soup
based on pureed vegetables will be delightful served cold. Just try out whatever is in
season in your area, and have fun!
Sweet Soups
Chilly, refreshing fruit soups are a delightful way to begin or end any summer meal. A
particular tradition in Eastern Europe are berry and stone fruit soups. These soups at
their best are a perfect combination of sweet and tart flavors, featuring raspberries,
blueberries, blackberries, strawberries, sour or sweet cherries, apricots, plums, or
even a combination of all these fruits. Berry soups are often accented with a touch of
wine and a splash of cream or sour cream; sometimes they're even pureed with
yogurt - like a fruit smoothie in a bowl. Melon soups are also enjoying increasing
popularity. The vivid sherbet colors of honeydew, cantaloupe and watermelon are
always invigorating, and it's impossible not to feel refreshed while slurping down
spoonful after icy-cold spoonful of a sweet melon soup.
All you really need to whip up a refreshing, cool soup is some ripe fruit, a blender,
and a yen for experimentation. If the fruit's a little on the sour side, mix in honey,
sugar, maple or fruit syrup, or fruit-flavored yogurt. Add a touch of spice with
cinnamon, cardamom, nutmeg or mint. Thin it out or just add additional flavors with
some fruit nectar. Don't underestimate the power of a squeeze of lemon juice for
waking up flavors, either. A splash of wine, champagne or kirsch will add a rich
smoothness - just make sure to simmer the soup a little before cooling and serving, to
cook off that alcohol. Drizzle a bit of cream, crème fraiche, or sour cream over the
top just before serving to present a marvelous contrast in color, flavor and texture. If
you want to take it a step further, play around with some fun garnishes, too. Top
each bowl with a few morsels of the fruit that was pureed into the soup, or use a
different fruit that will create a striking color contrast with the soup itself. For the
pièce de résistance, toast up some cubes of angel food or pound cake to make
sweet, crispy dessert croutons.
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