When I first heard about chilled soups, probably 30 years ago, I wasn’t convinced. My picture of what soup should be was hearty and warming, served with a piece of toasted, crusty bread.
Once I ventured into making gazpacho, I realized that chilled soup can be a refreshing change in the summer. It’s also a great way to use up a surplus of homegrown tomatoes. Since then I’ve tried all sorts of chilled soups including different gazpacho recipes, an amazing plum soup and vichyssoise (potato-leek soup), which I also enjoy hot in the winter.
I’m not a big...read more