Cold soups like gazpacho and vichyssoise are perfect for beating the summer heat. They can be made with a variety of fruits and vegetables, and bases like cream or stock. Ukrainian Lenten borscht, Polish apricot soup, and Scandinavian nut soup are other delicious options.
Eating cold soups with meals can be a delicious and refreshing way to beat the summer heat. Gazpacho and vichyssoise are probably the two best known cold soups, but the possibilities are endless. Many types of fruit or vegetables can be used to make a cold soup, and the base can be a cream, stock, or combination.
Gazpacho is a cold Spanish tomato-based soup. It is made with fresh summer vegetables such as peppers, cucumbers, celery and onions, as well as tomatoes. Parsley, lemon juice, olive oil, vinegar and garlic usually flavor the soup. The ingredients can be combined ahead of time and left in the fridge to get even tastier. Containers that do not react to the acidity of the ingredients should be used.
Ajoblanco is sometimes called white gazpacho. This light-colored cold Spanish soup is made with almonds and fruit, but it’s not sweet. The garlic and vinegar give the soup a savory twist. Some chefs add anchovies and/or breadcrumbs to Ajoblanco. The fruits used vary, but apples, white grapes, or melons are common.
Vichyssoise is a classic French cold soup and this is what many people think of when they consider eating cold soups. The main ingredients are leeks, onions, broth and heavy cream. There are many possible variations of vichyssoise. Potatoes and carrots could be added. Grated carrot or chopped chives can be used to garnish the vichyssoise.
The traditional Ukrainian Lenten borscht is meatless and served cold during the summer. This borscht often features cabbage or beets and is one of the most hearty cold soups. Boiled potatoes and bread can complete the meal. Sometimes dried fruits, cucumbers or boiled eggs are also eaten with Ukrainian Lenten borscht.
Polish apricot soup, or zupaze moreli, is usually served as an appetizer to grilled meat or poultry. This sweet soup can also be served as a dessert along with cookies. Polish apricot soup can be eaten hot or cold. Fresh apricots are combined with sugar, water and lemon zest and lemon juice. Sour cream and croutons make a popular side dish for zupaze moreli.
Scandinavian nut soup is also called sot suppe or sweet soup. This is a sweet cold soup made with water, sugar, lemon juice, cold grape juice, and assorted dried fruits. Any combination of prunes, raisins, currants and dried apricots can be used. A cinnamon stick is usually added for extra flavor.
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