The first novel I read by Stephen Dobyns was Cold Dog Soup. It’s hilarious black humor. I’m thinking about it today because it’s too hot to eat anything that’s not cold. That makes me think of cold soup which makes me think about that book. (Thanks for taking a little tour of how my mind works!) Okay, my first thought may have been ice cream, but my second was definitely cold soup.
I make a mean cucumber and honeydew soup that would taste delicious today, but my introduction to cold soups was gazpacho. Where I live, gazpacho does not contain bread, but traditional gazpacho includes stale bread, tomatoes, cucumbers, onion, garlic, bell peppers, olive oil, wine vinegar and salt.
Many variations have developed in modern times that substitute watermelon or strawberries, avocado or grapes, and other suitable options for tomato and bread. Strawberries with shortcake could make a delicious dessert soup combo. I’d probably add some heavy whipping cream or serve the soup with whipped cream on top.
Whatever the ingredients, technique and texture vary between regions and individual cooks. With tomato versions, I prefer a style made with chunky vegetables and less liquid that is akin to Castilian varieties. But when it’s hot outside, keeping the soup cold is even more important than the texture.
Chilled bowls are great for serving cold food! Insulated bowls are even better! YETI and S’well offer insulated bowls. Haweek sells a food flask that travels with a foldable spoon and a lid that functions as a bowl. There are many brands and many versions. You may already have something in your cabinet that will work perfectly to keep soup chilly.
Some cold soups can be adapted into smoothies or milkshakes for an entrée level experience. Many of my lunches in high school were strawberry, banana milkshakes from Dairy Queen. They used fresh strawberries and bananas blended into vanilla ice cream. They were delicious, filling, and cold!
Living under a heat dome, we’re advised to drink lots of water and watch electrolytes. One doctor described this as putting a pinch of salt in our water. That sounds awful to me, but a cold soup with a little salt offers both fluid and something to help keep my electrolytes in balance.
If you’re going to include cold soup in your menu plan, here are a few options:
Asparagus Bisque – asparagus, chicken broth, water, leeks, olive oil, salt, pepper, garlic, spinach, cream, lemon juice
Avocado – avocado, cilantro, lime juice, garlic, hot pepper, veggie broth, cream, or yogurt
Cantaloupe – cantaloupe, mango, yogurt, honey, ginger, fresh mint
Cucumber – cucumber, green onion, lemon juice and zest, salt, pepper, veggie broth, sour cream
Farmers Market – sweet corn, tomatoes, yellow bell pepper, onion, olive oil, cider vinegar, salt and pepper
Gazpacho – tomato, cucumber, bell pepper, other peppers, garlic, onion, vinegar, olive oil, salt
Strawberry Coconut– strawberries, yogurt, orange and lemon juice, sugar, coconut cream, vanilla, ginger, cinnamon
Vichyssoise – leeks, onion, potato, cream, and chicken stock
In general, the prep for these soups includes cleaning the fruits and vegetables chopping, pureeing, seasoning, and chilling. That’s pretty much it. And you can adjust any ingredient to taste and garnish with whatever sounds good.
I love easy. I love cold in summer. I love savoring the flavor of fresh ingredients combined in interesting ways. I’ll be taking the heat out of my meals with cold soups until this heat dome is gone. Join me!
If you maintain a gluten-free regimen, it’s good to know that cold soups vary in different countries. It’s easy to assume that cold soups are lighter and less likely to be thickened with flour than a hot soup. Whether you’re in the US or traveling around the world, that can be a dangerous assumption.
