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Chilled soups


ɹəuəllıʍ ʇɐb
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The rainy season has ended (here), and summer has begun in earnest.

Summer begs for summer foods, and one of the things I enjoy most are chilled soups such as gazpacho, vichyssoise and all its variations with mushrooms, green peas, cauliflower, pumpkin, and what not. Even a good, fat-free chilled beef consommé is a treat. Also the Russian beets soup, borscht, is excellent in its chilled version.

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I have a British friend who simply cannot even imagine to eat "cold soup". How about the rest of you - is it really so unimaginable to eat a chilled soup on a hot summer day?

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I really enjoy chilled soup but perhaps that's something I picked up from working in the South of France.

One I can't take, though, is Vichyssoise. The reason is explained in Clive James' autobiography "Unreliable Memoirs" of the time he was a teenager. (I can't explain further on a public forum).

One chilled soup I really like is a cheats variant of Gazpacho and is extremely simple to prepare. It comprises a one litre carton of Tomato Juice, one grated Cucumber, 15ml (or more) Worcestershire sauce, one clove (or more) finely chopped Garlic, half a litre of ice cold Water, Salt & Pepper to taste. Mix all together. When grating the cucumber, retain all the juice and add to the soup. Depending on the tomato juice, you might want to add some sugar. An interesting variant if you have a juice extractor is to add the juice of a head of Celery in place of the water. Another variant is to add Tabasco or other Chilli Sauce to taste.

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I have just checked with our local second-hand book store; they have it, and I can pick it up this evening on the way home.

Be prepared for a big long laugh. I's only a short book so you should be able to finish it in one evening. Remember to look for the Vichyssoise reference. :lol:

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