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Cold soups? Gazpacho = yawn

Don't get me wrong, I love gazpacho, I make it very often and very well, and, yes, I've tried variations on it and like them, too. Ditto for almost-as-ubiquitous cucumber-yogurt-dill/mint. I also do a lot of veggie puree soups (squash, broccoli, pea, fennel, etc), and serve them hot or cold, and that's also fine, but I need something new that could be a real staple.

Anyone got something a little new and different -that's simple, easy, infinitely variable and crowd-pleasing?

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    1. re: linguafood

      I started playing around with vichyssoise this summer, adding celery root, or a fennel bulb. Fan-freaking-tastic! I'm sure it helped that I used homemade chicken broth from the freezer, but still, this had no dairy and it was delicious. I took my mom some, and since she eats dairy, she dolloped sour cream on it, and declared it good. As a Midwesterner, my mom rarely says any food I make is better than "not bad." So, trust me, "good" was high praise.

    2. Avocado soup!
      I can't find my recipe, but this one looks like it might be good -
      http://startcooking.com/blog/238/Avoc...

      1 Reply
      1. re: ursy_ten

        Fruit soup, cantaloupe with mint, watermelon and basil, strawberry and star anise. Cool and yummy

      2. Peach and yogurt soup, especially if you can get some bacon or ham in whatever you're serving it with.

        1. I've been making a cold corn soup, also did artichoke recently.

          1. I posted this a while back so I'm not sure if you would consider it new. It is very good though...

            Chilled Avocado Soup

            2 Haas avocados

            1/2 cup half-and-half

            1 1/2 cups chicken broth

            1/2 tsp sea salt

            mashed roasted garlic to taste

            freshly ground black pepper to taste

            A few dashes of hot sauce

            Cilantro leaves

            Cut avocados in half lengthwise, remove the pits, and scoop out the flesh into a food processor. Add all remaining ingredients and blend until completely smooth. Pour into a large bowl and chill for several hours in the refrigerator. Garnish with cilantro leaves when served.

            3 Replies
            1. re: Sailing77

              This sounds amazing, I'm going to make that tomorrow with some fish tacos. So easy and summery.

              Thank you so much!

              1. re: Sailing77

                Drooling.
                I'm going to try it with veg stock. Have you ever used milk or is the h/h necessary?

                1. re: invinotheresverde

                  I'm sure a flavorful veggie stock would be fine. I have not tried substituting milk for the H&H. That might cause the soup to lose some of its velvety texture. But heck, try it and see!