Cold Soup Ideas?
- MMRuth Jun 8, 2005 06:54 AM
Now that summer seems to be here - 90 degrees in NYC - any suggestions for some great cold soups? I need inspiration beyond my avocado cucumber soup standby.
Vichyssoise (Potato Leek soup) great hot or cold.
I also add artichoke hearts, which makes it even richer.
There are many fruit soups that are served cold, most of the ones I have seen have been berry ones
It's scorching here in Madrid, too. Here are some of my favorite cold Spanish soups:
cold almond garlic soup
potato garlic pepper pure
tomato garlic soup with eggs and jamon
of course! the key to a good creamy one is lots of olive oil and it must be strained.
served lots of ways: with shrimp, oranges, mint, passion fruit, wine, cream, bits of jamon...
If you can't find them online, I've got recipes for all of these in Spanish that I could tranlate, if you are interested.
Would love your gazpacho recipe - am actually having a tapas "dinner" party on Saturday night and something refreshing like that would be great. No need to translate - my Spanish is decent and my Dominican husband can help if necessary! Here' what I'm planning
Anchovy & Avocado canapes
Cabra de cana (missing the tilde)
Chorizo simmered in sherry
Gambas al ajillo
Grilled squid salad (in olive oil, garlic, red pepper flakes, parsley, a little vinegar)
Spinach & chickpeas
Any ideas for a spanish dessert?
Here's a simple one (6-8 small servings) of course everything can be adjusted to taste:
--1 kilo of tomatoes peeled
--2 red or green peppers seeded (not spicy--I like roasted pimientos de piquillo and use 3-4 from a jar, if you use a larger pepper, then I might just use one)
--1 cucumber peeled
--2 cloves of garlic
--1/2 teaspoon of cumin (optional)
--1/2 cup of sherry vinegar
--1-2 slices of day old bread
--2 dl of olive oil (a smidgen less than 2/3 cup)
Dice all of the vegetables and bread. Add cumin, oil and vinegar. Add enough water to cover the ingredients (you can add more later if the texture is too thick). You can let this sit overnight or make a few hours ahead of time and keep chilled.
Before serving, put it all in a blender or food processor and puré. Then strain it (the finer the better--you're going for a creamy texture). I use a "chino" (completely spacing on what this is called in English--a chinese something or other). Keep chilled until serving. Add salt to taste.
For garnish, you can finely dice onion, tomato, cucumber, hard boiled egg, tomato and/or red or green pepper. Also little bits of bread toasted in the pan with olive oil are nice. Serve in cup or small bowl.
Drink with a nice fino sherry or a light white wine like Txacoli or Albarino and life is good...
I've never been to Spain, so please excuse my ignorance. Can you tell me why it is preferable that the texture of gazpacho be creamy and smooth? All the gazpacho I've ever had is a bit chunky, but then again, I've only had it here in the United States. I'm just curious to know more about it.
By the way, I can't wait to try that gazpacho recipe. Thanks for sharing!
re: La Dolce Vita
I've never had a chunky gazpacho here... The only chunks are the garnishes that you put in after you've made the creamy soup.
I don't know why so much gazpacho in the US is chunky... perhaps because it takes longer to make it right. It's also often made spicy, which isn't right, either. In general, Spanish food in the US tends to be quite bastardized, probably because there are few immigrants from Spain to keep things on track.
P.S. On a similar note, you should see what passes as "American" food here in Madrid!
Yes, I've come across chunky gazpachos and I send them back. To me gazpacho should be light reddish orange and smooth, basically gazpacho andaluz. Many of the gazpachos here in Miami, aside from those at spanish restaurants, are a bowl of finely chopped vegetables. More like Mexican salsa than anything else. Try a gazpacho andaluz and you won't go back to chunky.
You could probably google for a recipe for Spanish fig cake which is a food processor mix of figs, hazelnuts, chocolate sherry and orange peel. You mix it, mold it in a roll and cool it overnight. It is a bit wintery but quite good with fresh fruit and/or a simple orange cake (similar to a sponge cake with an orange syrup with zest poured on top). You could also do a platter of fruit with a platter of turon mix. The rest of your menu sounded great.
I have been enjoying spoonfuls of cold (gelatinous) beef consomme with garnish of green onion and Cavendars Greek spice blend. Have been wanting to experiment with adding Knox gelatin or something to keep it in cold cubes like jello, and maybe will soon. But, making rafts and making consomme, etc. is a loooong process.
Saw these two sites and thanks for the idea and inspira. It's getting warm here in So. Cal. also.
I know a Google search is not as good as a CH tried and true, but here's a link anyway. I'm definitely going to try some and can report back. Maybe others will too. Cold soups certainly have not gerrymandered many restaurant menus.