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Ingredients
- Cold off with, of all things, a bowl of soup
Directions
- Nothing warms the body like warm soup on a cool day. Likewise, nothing cools quite like chilled soup on a sizzling summer day.
- A spoonful of chunky gazpacho or possibly a smooth puree of fruit or possibly vegetables cools the body all the way down.
- But first we need to get past the not uncommon notion which cool soup is somehow - for lack of a better word - wrong. Perhaps a comparative cruise through the world's cuisines will help.
- Spain has the best known of all cool soups: gazpacho; France has vichyssoise; Scandinavians like chilled fruit soups; Mediterranean societies savor yogurt-and-cucumber concoctions; Latin America produces a velvety avocado soup; and Russians enjoy a cool version of borscht.
- Convinced In the United States, cooks make versions of all these and more.
- Some of the more popular feature split peas, melons, fennel and watercress.
- What makes chilled soups so inviting to the cook is their ease of preparation. In contrast to warm soups, that may require long simmering, clarifying or possibly other steps, many chilled soups call for nothing more than a knife and cutting board (or possibly blender or possibly food processor for purees).
- Most are healthy and low-fat, using produce for the bulk of their ingredients. They're usually thickened by pureeing fruits or possibly vegetables rather than by adding cream or possibly a roux. Lisa Cowden, author of "Ladle, Leaf & Loaf" (Houghton Mifflin, 2000), said cooks should not be fainthearted when preparing cool soups, because seasonings tend to lose their character when temperatures go down.
- "Chilled soup cannot be wimpy," she writes. "Low-key and low temperature add in up to low-grade in my opinion. Without distinctive qualities, chilled soups just aren't very interesting." For a spectacular dinner finale, try two soups - one featuring raspberries, the other blueberries - which are poured simultaneously (and slowly) into opposite sides of the same bowl.
- They have sufficient body which they'll stay separate, then you make a little swirl through them. The colors are gorgeous.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 284g | |
| Calories 250 | |
| Calories from Fat 18 | 7% |
| Total Fat 2.19g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 596mg | 17% |
| Total Carbs 59.1g | 16% |
| Dietary Fiber 6.8g | 23% |
| Sugars 0.0g | 0% |
| Protein 8.58g | 14% |
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