I’ve long been a fan of cold soups. I was hooked after the first spoonful of gazpacho in Spain many years ago, and then, living in Paris, where air conditioning is a rare thing, I saw them on bistro menus everywhere — both savory and sweet.
Cold soup season there always begins in the spring, with asparagus soups and strawberry soups showing up all over the place, and continues throughout the summer. So the idea of taking whatever’s fresh and available, putting it in the blender and then chilling it down, started to take hold.
I began to see everything at the market as something I could turn into a cold soup. I still do.
Here in Texas, sometimes a cold soup just isn’t cold enough. Which is why we have ice, to chill things down a little bit more.
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So why not do the same thing with soup?
There’s really nothing to it, this icy summer soup-making business. After the vegetables are chopped and pureed in the blender, you can either pour the soup into a shallow dish and make it into a granitalike soup by scraping the mixture with your fork every now and then as it hardens, or you can pour it into an ice cream maker and make more of a soft, slushy soup.
Either way, it’s a fun way to eat your veggies this summer. And even more important, it’s another great way to cool down, which we’re all ready for about now. Is it fall yet?