Your Favorite Cold Soup

[Shai Hulud]

Post it here, and the recipe if you feel like.

This summer I made vichyssoise a couple times and it turned out really well, although I haven't got access to a food processor so can't make it any more.  Of course, my favorite is gazpacho, which I have no idea how to make but enjoy immensely.

[LMNO]

Well, Summer's almost gone, but if I find some good tomatoes I'll post my favorite gazpacho recipe.

[Triple Zero]

I found gazpacho to be really tricky. Somehow it's quite hard to get the flavour just right and not end up with a pinkish puke-coloured vegetable slush puppie. Then again, we didn't really follow a recipe but just sort of guesstimated.

What's vichyssoise and tell us yuor recipe?

[LMNO]

vichyssoise = Cold leek and potato soup.


It tastes better than it sounds.

[Shai Hulud]

It tastes better than it sounds.

Indeed it does!  I had it for the first time last spring and was very surprised at how delicious it is, and moreover how simple it is to make.

The way I made it was to chop up 2 leeks, 1 onion and 2 or 3 potatoes; sautee them all on a low heat for about 15 minutes; then add about 2 cups of chicken stock, salt and garlic and cook on low-medium heat for about 30 minutes more.  Then pour the contents into a food processor and blend it, then mix in 1 cup of heavy whipping cream and allow to chill overnight.

[Triple Zero]

cool! (heh)

im gonna make that

[Eater of Clowns]

I like cucumber yoghurt soups for cold soups.

I can't pin down if Indian Raita is a soup or not though.  Some serve it as soup and some serve it as sauce.   

[Mesozoic Mister Nigel]

In summer I sometimes make a strawberry soup that the children adore.

[Kai]

It tastes better than it sounds.

Indeed it does!  I had it for the first time last spring and was very surprised at how delicious it is, and moreover how simple it is to make.

The way I made it was to chop up 2 leeks, 1 onion and 2 or 3 potatoes; sautee them all on a low heat for about 15 minutes; then add about 2 cups of chicken stock, salt and garlic and cook on low-medium heat for about 30 minutes more.  Then pour the contents into a food processor and blend it, then mix in 1 cup of heavy whipping cream and allow to chill overnight.

That is deceptively simple. I'm gonna have to make it next summer, cept switch cream with milk.

[Triple Zero]

making the vichyvoisse now.

except I made a mistake, I don't think I sauteed but more stewed the vegetables.

and I was too lazy to skin the potatoes, but they're gonna get blended anyway.

and I'm using porcino mushroom broth instead of chicken, cause my gf is vegetarian.

aaaaand I don't think I'll have time to cool it for tonight, but I will have leftovers, try it cooled tomorrow and tell you if it was better

[Triple Zero]

on the other hand, sauteeing would brown the veggies even more, they're already browned a bit, and from the pictures I saw on wikipedia, the stuff is supposed to look white. but I think even after adding cream, it will be more of a yellowish colour.

right now the stuff is cooling in the sink with some water, then I will add cream (and some sour cream I have leftover that I want to use up) and blend the stuff.

[Corvidia]

Considering how much I've always like potato-leek soup, I'm going to have to try that. I'm going to use veggie stock instead of chicken or mushroom, and I'll post the results (in case there's any other vegetarian here who loathes mushrooms).


One that I really, really like is called black bean and salsa soup. It's good hot or cold and if you use less liquid, it makes a good dip, too. However, I add more cumin and a bit of chilli powder to it, which I like better than the original recipe.

[Shai Hulud]

and I was too lazy to skin the potatoes, but they're gonna get blended anyway.

Actually, I did it this way too, although I think you are probably supposed to peel them i didn't notice it effect the taste very much.  I always eat the skin on my potatoes anyway, that's where all the vitamins are!  Also, that mushroom/veggie stock idea is an interesting one, how did that work out for you TripleZero and Corvida?

Glad to see this recipe piqued everybody's interest!  I will definitely be trying some of the other soups suggested in this thread.

[Triple Zero]

well, it was kind of good, the taste was excellent. except I think if you really want to make it properly, you should press it through a sieve after blending it, cause you can never quite obliterate all the tough leek bits.

our problem with it was, however, that the texture was a lot like sauce. and without anything to dip in it, I don't like spooning sauce into my face

so I only had one bowl (it fills!) and a few days later, I did this:

I boiled some more potatoes, sauteed some coarsely chopped shallots, and some canned (myeah, I had it lying around) green beans, spread those at the bottom of a buttered oven dish. Then I took the soup/sauce, and a good chunk of gorgonzola, warmed it up just enough for the gorgonzola to dissolve, let cool a littlebit, added 4 eggs. This sauce/gorgonzola/egg/gunk goes nicely on top of the stuff in the oven dish, which goes into the preheated oven, first 15-20 minutes covered with aluminium foil, then another 15-20 until you think it's done.

This was awesome and delicious.

Also, gorgonzola is awesome and delicious, and should be a required extra ingredient in this soup sauce gunk.