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Instant Air Conditioning!

Yes, the weather continues to dictate what is appealing to our palates. Warmer weather necessitates cooling cuisine - I am just not in the mood for a piping hot chicken pot pie right now! No, I desire something that is fresh, reflecting the bounty of the summer, vivid in color, succinct in its flavor, with the ability to drop my internal temperature easily.


Now I know that many cultures and individuals have found this an odd notion… but a well chilled soup is a perfect way to start a summer meal. It is a brilliant change from a salad, and can be colorful in it’s presentation. I like to have the soup bowls already on the table, and then pour the soup from an elegant pitcher. If needed, accoutrements may be passed. With Andalusian Gazpacho we like Jumbo Lump Crab and with Vichyssoise Crisp Broken Bacon!


Did you know?

The proper way to consume soup is with a soup spoon of course (and no slurping, please!), but when one reaches the bottom of the bowl, and their remains a delicious sip or two left, how does one ferry it to one’s mouth? Gently tilt the bowl away from you, and the soup will form a little pool perfect for dipping one’s spoon into!


Below, we’ve compiled a list of great chilled soups to consider - these are not the complete recipes - just descriptions. If you would like a specific recipe, contact us - and we will more than happy to send it to you!


Watercress Soup

Enriched with exotic za’atar and crème fraîche, this a middle east flavored delight.


Fennel and Grapefruit Velouté

Laces of lemon oil make this a real standout! Even the most jaded epicure will sit up and take note.


Pineapple and Prosecco

Grated pineapple and effervescent Italian white wine weds miraculously, top with toasted coconut.


Avocado

Ethereal and unusual with its origins in Pantagonia, this avocado soup is enlivened with merkén chile, basil, and radishes. Toasted seeded bread croutons may be passed to garnish.


Persian Yogurt Soup

Filled with herbs, nuts and raisins, the soup is delicious with grilled bread!


Chilled English Pea Soup with Crab and Meyer Lemon

Really. This is a fantastic, colorful, delicious and impressive first course...


Okroshka

A classic summer soup named after the Russian word kroshit, meaning "to crumble" uses tangy kefir or buttermilk as a base and is filled with heaps of torn fresh herbs. Sliced quail eggs are an unusual topping.


Raw Sweet Corn and Cashew Chowder

Not only is yellow corn a good source of vitamin B, magnesium and thiamine, it also contains carotenoids (organic pigments with health benefits) not found in white corn. Garnish with a chiffonade of fresh spinach and you’ve just added a healthy dose of Vitamin A!


Chilled Yogurt and Chickpea Soup

Packed with green lentils, wheat berries, and black-eyed peas, this filling, tangy soup is brightened with handfuls of fresh parsley and mint.


Spinach and Chives

This delectable yogurt based potage is best topped of with grilled scallions, either chopped or left whole.


Macadamia Gazpacho

The sweetness of the nuts, toasted to deepen their flavor, give a creamy base to this creative chilled gazpacho. Pass a bowl of cured asparagus tips to crown!


Chilled Cucumber Soup

Pass the salt-roasted shrimp for a perfect accompaniment.


Sopa de Poro y Papa

Like it’s French cousin, Vichyssoise, this potato and leek specialty of Mexico City is velvety and rich. However, Mexican crema and olive oil give it a different accent.


Chilled Peach Soup

Fresh or frozen peaches are amazing when pureed and highlighted by fresh ginger, scattered with pomegranate seeds makes it stunningly eye-popping!


Mokumbu

A Japanese treat, this silky umami-rich yellow squash soup.


White Gazpacho

Made with apples, grapes, almonds and cucumber—is a perfect balance of sweet and tangy.


Zuppa Caprese

By pureeing buffalo mozzarella and its water, one has a silken base for fresh heirloom tomatoes and hand-torn basil.


Sour Cherry Soup with Fennel and Sour Cream

Incredibly pink and tasty, a bit sweet and a bit savory… fascinating!



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Created by Gustavo A. Mendoza. All rights reserved.

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