Summer and soup don't usually go together. Once the mercury rises, the thought of sipping a steamy bowl of anything is enough to make a person cringe – unless, of course, the soup is chilled.
Cold soups like gazpacho and vichyssoise create innovative flavor pairings that tease the palate as they refresh.
"In the summertime, when we put cold soups on the menu, they are automatically our best seller," said Greg Salisbury, owner of Rx in Philadelphia's University City neighborhood, where blueberry ginger soup (made from local berries, grated fresh ginger, sugar, mint and garnished with whole-milk yogurt) is a top seller.
Cold soups offer another bonus: in most cases they're made with healthy ingredients. Chilled vegetable soups, usually low in calories, are colorful, deeply flavored, easy to make and offer a convenient way to get your quota of daily veggies. And they are a welcome alternative to the ever-present summer salad that fills you up without weighing you down.
Cold soups, made of fresh fruit, veggies, herbs and spices are a nice alternative to a salad. ANYTHING FRESH AND SEASONAL GOES
As to what makes a good cold soup, just about anything seasonal and fresh goes. One of the best known cold soups is gazpacho, a powerhouse of flavor that includes the garden's mid-summer harvest of tomatoes, bell peppers, garlic, onions and herbs. Although there are many variations to the dish, it originated in the southern Spanish region of Andalusia, where it is typically served as a first course.
While some cold soups like gazpacho are a product of Mediterranean climes, cold-weather countries have their cold soups too. For instance, Lithuania is known for Shchav, a spring soup made with sorrel, and Poland is known for Chlodnik (HWAD-neek), a chilled beet borscht. Although hot soup is served in the summer in most traditional Polish households, this refreshing alternative combines favorite ingredients like beets and dill for a chilly first course.
Making a cold soup is usually as easy as flipping the switch on the blender or food processor. In many cases, there's no need to fire up the stove at all, since both the sweet and savory ingredients can be blended raw. If there is any cooking involved, it's usually minimal. Veggies like summer squash, zucchini, peppers, onions can be simmered until they just start to soften. Next, puree with fresh herbs like dill or parsley and enough chicken or vegetable broth to get the consistency perfect. Chill, and garnish with low fat yogurt and more snipped herbs.
Once chilled, soup tends to lose some of its flavor, so be sure to check the taste before serving and add more seasonings if it is bland. Cold soup also tastes best when consumed within two days. If the mixture separates during refrigeration, whirl the soup in a blender before serving.
