Think soup, and visions of a hand-warming bowl of stew
may come to mind — curls of steam drifting from a savory broth thick with noo-
dles and chunks of vegetables or meat. Thanks to decades of ad campaigns
sponsored by a certain canned-food company, it can be difficult to see soup as any-
thing other than mmm-mmm-good cold-weather fare. But winter’s star comfort
food is multitalented, and can easily play an ooh-ooh-cool leading role in any sum-
mer meal. Classics such as sassy gazpacho, earthy vichyssoise, and creamy,
crimson borscht have provided sweet relief from the heat for generations.
There are many reasons to put cold soups on summer menus, not the least of
which is that something chilled is so refreshing at the end of a sun-laden day. Even
the thickest soups feel less heavy when cooled and brighten the humors weighted
down by the heat. And because most cold soups require minimal stove time (if any),
they’re a great alternative for cooks who’ve had enough heat and want out of the
kitchen.And easy? In some cases, it’s as simple as putting a few ingredients into the
blender and hitting the puree button.
BY BETSY SHELDON
28
INTERVAL WORLD Summer 2013 IntervalWorld.com
IN GOOD
TASTE
Cold soups bring cool comfort
on warm summer days.
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