Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 23, 2009 01:29 PM

Cold Soup...what's your fav?

I love a cold cucumber soup made with yogurt...gazpacho with crostini of goat cheese spread..
Watermelon with mint and crumbled feta.
What's some of your favorites?

  1. Click to Upload a photo (10 MB limit)
  1. potato leek- (vichysoise)

    1. had a watermelon gazpacho with chargrilled shrimps at The Butcher Shop in Boston that still haunts me. so good.

      1. Chilled Avocado Citrus Soup from Nadsa de Monteiro’s The Elephant Walk

        4 Servings

        1 small onion, chopped

        1 tbsp salt

        1 quart orange juice, freshly squeezed

        1 cup lime juice, freshly squeezed

        1 tbsp sugar

        2 tsp salt

        1/2 tsp black pepper

        1 tsp garlic, chopped

        2 tbsp extra virgin olive oil

        3 avocados, cut into 1/2 inch cubes

        2/3 cup button mushrooms, sliced 1/4 inch thick

        2 cups plum tomatoes, diced without pulp

        1 tbsp cilantro, chopped

        Cover the chopped onion with 1 tbsp salt for 20 to 30 minutes. Rinse the salt completely off the onion, then drain and squeeze off excess water.

        Mix remaining salt, black pepper, orange juice, lime juice, garlic, and sugar. Add olive oil and mix well. Add the diced avocados, mushrooms, tomatoes, and onion. Stir gently to mix. Let chill one hour before serving.

        Directly before serving, add 1 tbsp cilantro to soup and stir to mix.

        1. potato leek, or vichysoise. Love it....with cold avocado topped with sliced avocado and shrimp,and creme fraiche as a close second. Oh wait, gazpacho...I love that one too.

          1. #1 - Vichysoisse, sprinkled with chopped chives. It's pretty much a lock: if it's on a menu, that's what I'm ordering.
            #2 - Chilled cream of watercress. Never had it in a restaurant; got a recipe from Pierre Franey's "60-Minute Gourmet"
            #3 - Jellied madrilene. I haven't had this in, like, 45 years, but simply adored it as a kid. I'm pretty sure my mother used to buy it in a can stick it in the fridge to congeal, then do nothing more to it than scoop it out of the can and - if she was feeling ambitious - cut it into small cubes and garnish it with very thinly sliced green onions.