Cold Soups
As summer draws to a close, I want all to try these cold soups which have been longstanding summer favorites in my home. Nothing hits the spot more than a cold soup on a hot sultry summer afternoon (other than fresh squeezed lemonade maybe). I typically do not have a big appetite when it is hot and humid, so I often made Vichyssoise or Gazpacho for lunch. Today I present my unique take on these crowd-pleasing dishes. The internet is brimming with countless recipes from either side of the pond, but my parents have always strictly followed Vichyssoise from Julia Child’s Mastering the Art of French Cooking (as have I). Vichyssoise is a french soup made from leaks and potatoes that is served cold. What makes it unique is that it is a cold, cream based soup. The Gazpacho recipe, however, was more of a recall from the time we spent in Andalusia, Spain. The base for Gazpacho is a blend of red tomato juice, green cucumber juice, and golden olive oil produing the characterisitic silky smooth texture. Do not mistake Gazpacho to be a watered-down salsa. The flavors are complex, refreshing, and very distinct from salsa. Bon Appetite or cheers (if you happen to have your Gazpacho in a chilled frosted glass).
I have added links to the recipes I use to make the soups below:
