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What's your favorite chilled soup?

e
EggyEggoo May 2, 2013 01:53 PM

It's in the 90s here in LA and I've got chilled soup on the mind! Please share your favorite ideas!

  1. melpy May 2, 2013 02:36 PM

    I made some great traditional Andalucian gazpacho this week. It was fabulous. I really love ajo blanco but I have never made it. I also want to try making salmorejo.

    I like all my soups perfectly smooth. A garnish is ok but not a chunky soup.

    1. h
      HillJ May 2, 2013 03:02 PM

      Carrot, apple and fennel is my fav cold soup
      Beets and cucumber a close second
      When we can order chilled melon or even chilled green pea soup in a restaurant we get all happy because that comes along so rarely in our dining area.

      1. The Professor May 2, 2013 03:13 PM

        For me, it's a tossup between a good gazpacho (preferably not pureed) and Hungarian Cherry Soup ("Cseresznyeleves")

        1. weezieduzzit May 2, 2013 03:21 PM

          Its toasty in the IE, too!

          Gazpacho hits the spot for me. I like it with some of it blended so it's thick and then more of everything put in so it's chunky, too.

          1. s
            small h May 2, 2013 03:33 PM

            Roasted corn & avocado. A little labor intensive, but worth the effort.

            1. s
              Sherri May 2, 2013 03:52 PM

              I live in AZ, chilled soup central! So far this week, we've had:
              Roasted red bell pepper + tomato
              Cucumber + buttermilk + dill
              Borscht
              Carrot + OJ + ginger
              Poblano + artichoke
              It's only Thursday. Stay tuned.

              1. Jay F May 2, 2013 04:06 PM

                Onions, butter, frozen peas, curry powder. Cuise when cooked. Add mint and cuise some more.

                Does not hold up colorwise, so make it the day you're going to serve it.

                1. tim irvine May 2, 2013 04:41 PM

                  Love gazpacho but am also very fond of avocado with curry powder or garam masala.

                  1. junglekitte May 2, 2013 04:45 PM

                    For a twist on the classic tomato gaspacho, try white gazpacho. This recipe is amazing.

                    http://www.recipegoldmine.com/ccj/jal...

                    2 Replies
                    1. re: junglekitte
                      t
                      tardigrade May 3, 2013 11:10 PM

                      AKA ajo blanco. Mine always turns out too garlicky (yes, that's possible) - I think we have stronger garlic here on the West Coast than whereever they're writing the recipes.

                      Another favorite is minted cucumber yogurt soup.

                      1. re: junglekitte
                        j
                        jbeaux May 13, 2013 09:45 AM

                        This sounds lovely. What have you been using in place of "freshly pressed" white grape juice? Concentrate or the stuff out of the jug okay presumably?

                      2. ipsedixit May 2, 2013 04:48 PM

                        Affogato

                        1 Reply
                        1. re: ipsedixit
                          pinehurst May 3, 2013 10:37 AM

                          You ARE an ice cream 'hound! :-)

                        2. p
                          piccola May 2, 2013 10:23 PM

                          I like all tomato-based soups cold. Some brothy soups can be good too, especially if there's lime juice and chilis involved.

                          1. linguafood May 2, 2013 10:42 PM

                            Chilled cucumber soup with either yogurt or crème fraîche, lots of fresh dill, and poached shrimp.

                            I'd love to try that roasted corn & avocado soup some time, small h! Recipe?

                            2 Replies
                            1. re: linguafood
                              s
                              small h May 3, 2013 06:57 AM

                              Here it is;

                              http://www.epicurious.com/recipes/foo...

                              There's plenty of steps you can skip to make it less fussy, like using plain old chopped cilantro instead of making cilantro oil.

                              1. re: small h
                                linguafood May 3, 2013 10:07 AM

                                Grazie mille!!

                            2. Yank May 3, 2013 02:05 AM

                              Here are three favourite recipes:

                              Zucchini & Lambs lettuce

                              Leek & Celery root

                              Cucumber & Avocado

                              All easy & all delicious.

                              1. hannaone May 3, 2013 05:55 AM

                                Mul Naengmyeon

                                Cold buckwheat noodles in an icy tangy beef broth, topped with sliced radish, cucumber, thin sliced beef, and egg.

                                http://aeriskitchen.com/2010/09/cold-...

                                2 Replies
                                1. re: hannaone
                                  alkapal May 4, 2013 03:18 AM

                                  that is a lovely website! thanks.

                                  1. re: alkapal
                                    hannaone May 4, 2013 04:36 AM

                                    Aeri has a lot of good solid recipes, and I love her Korean Lessons with each post.

                                2. grampart May 3, 2013 06:05 AM

                                  Gazpacho is my choice ever since a trip to Spain some years ago when I had it at every opportunity. Chunky in a bowl or smooth enough to drink from a glass. Once, in the town of Ronda on a very hot afternoon, I left my group to seek it out and found an open-air streetside "stand" where it was prepared in a mortar and pestle before my eyes. Not as chilled as I would have preferred, but delicious.

                                  1. h
                                    harryharry May 3, 2013 07:12 AM

                                    Pea Mint and Buttermilk - is the first to mind -
                                    saute shallots in butter or oil, add some thyme - add fresh or frozen peas - cook for a few minutes only -
                                    add broth, buttermilk, mint and lemon zest - puree really well - strain if you want to make it fancy - salt/pepper& lemon juice to taste - if you strain it - keep the pulp and make mushy pea fritters when it gets cooler (next december!)

                                    Also love white (though it actually a little greenish) gazpacho made with cucumber, green grapes and almonds - here's a good recipe, I bastardized it a bit, but not sure what I did to it -http://newyork.grubstreet.com/2010/07...

                                    1. b
                                      Beach Chick May 3, 2013 07:17 AM

                                      I make a kick ass gazpacho w/grilled shrimp
                                      Cucumber
                                      Avocado

                                      Going try and master the watermelon and mint soup this summer.

                                      1. t
                                        tzurriz May 3, 2013 08:06 AM

                                        gazpacho

                                        cucumber melon with yogurt.

                                        1. Veggo May 3, 2013 10:34 AM

                                          Vichyssoise should be on the list.

                                          1 Reply
                                          1. re: Veggo
                                            grampart May 3, 2013 10:36 AM

                                            Very satisfying when served heated.

                                          2. m
                                            mwk May 3, 2013 10:38 AM

                                            Many years ago, my mother got a cookbook called "Southern Cooking". It's a little paperback book, long gone at this point. But, I still have the recipe from it that she used to make all the time..."Mexican Gazpacho".

                                            Basically, it's Gazpacho with cumin, chili powder, cayenne, and sour cream (or Greek Yogurt) as the seasonings. I still make it every summer. I love it.

                                            1. t
                                              trvlcrzy May 3, 2013 11:01 AM

                                              I prefer white gazpacho over the red..unless of course the tomatoes are excellent in season.

                                              1. c
                                                calmossimo May 3, 2013 10:24 PM

                                                vichyssoise, pea mint, and cauliflower are all good chilled.

                                                1. s
                                                  sweetpotater May 4, 2013 12:53 AM

                                                  Avocado, orange, and lime. The fish sauce makes it.

                                                  http://www.latartinegourmande.com/200...

                                                  1. MidwesternerTT May 4, 2013 04:56 AM

                                                    This peach - honeydew - ginger -blueberry soup is more dessert than starter. It needs to chill at least 24 hours or the gingeroot flavor overwhelms the rest.

                                                    http://www.cookthatfood.com/recipe/Fr...

                                                    1. splatgirl May 4, 2013 08:48 AM

                                                      Cantaloupe. Perfect for fancy brunch

                                                      1. fldhkybnva May 13, 2013 06:12 PM

                                                        I love shrimp with lobster sauce - hot and cold.

                                                        2 Replies
                                                        1. re: fldhkybnva
                                                          linguafood May 14, 2013 04:43 AM

                                                          As a chilled soup? Do you have a recipe?

                                                          1. re: linguafood
                                                            fldhkybnva May 14, 2013 06:17 AM

                                                            Well, not on purpose. I used to eat take out leftovers chilled or at room temperature but recently made this recipe http://chowhound.chow.com/topics/8878... and had a warm bowl for lunch and cooler leftovers later so it's basically a chilled soup but not by design. It was just delicious hot and cold.

                                                        2. mamachef May 14, 2013 02:58 AM

                                                          I love either white or red gazpacho, not chunky. I adore an icy chilled cantaloupe/mint soup, or English pea soup. Cucumber soup is marvelous w/ mint too. You can make an iced fresh tomato soup with any herb you wish and garnish with small croutons, and broccoli soup is delicious cold - I'm not talking about the thick chunk broccoli soup w/ cheese, but a soup made from mirepoix, stock, broccoli...and then pureed. Any fruit can be made into a beautiful soup, and when I've catered, I've made two fruit soups and served them in a divided bowl, which is a beautiful and unexpected presentation, and a melon soup and a strawberry soup would be lovely together. Zucchini soup is wonderful served cold, and so is a lightly creamed celery soup.
                                                          Have fun!!

                                                          1. AnjLM Jun 18, 2013 08:00 PM

                                                            Just made this delicious white gazpacho with grapes and cucumbers. It was delicious and refreshing: http://aspoonfulofsugarbaking.com/201...

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