Chives can be used to make cold soups.
Eating cold soups with meals can be a delicious and refreshing way to beat the summer heat. Gazpacho and Vichyssoise are probably the two best known cold soups, but the possibilities are endless. Many types of vegetables or fruits can be used to make a cold soup, and the base can be a cream, a broth, or a combination.
Gazpacho is a cold Spanish tomato-based soup. It is made with fresh summer vegetables such as bell peppers, cucumbers, celery and onions, as well as tomatoes. Parsley, lemon juice, olive oil, vinegar, and garlic often add flavor to the soup. Ingredients can be combined ahead of time and refrigerated for even more flavor. Containers that do not react with the acidity of the ingredients should be used.
Many recipes for gazpacho, a cold Spanish soup, include bell peppers among other vegetables.
Ajoblanco is sometimes called white gazpacho. This light-colored cold Spanish soup is made with almonds and fruit, but it’s not sweet. The garlic and vinegar give the soup an attractive flavor. Some chefs add anchovies and/or breadcrumbs to the Ajoblanco. The fruits used vary, but apples, white grapes, or melons are common.
Vichyssoise is a classic French cold soup and this is what a lot of people think of when they think of eating cold soups. The main ingredients are leeks, onions, broth and sour cream. There are many possible variations of Vichyssoise. Potatoes and carrots can be added. Grated carrots or chopped chives can be used to decorate vichyssoise.
Apples are commonly used in ajoblanco, a type of cold soup.
Traditional Ukrainian Lenten borscht is meatless and served cold during the summer. This borscht usually includes cabbage or beets and is one of the healthiest cold soups. Boiled potatoes and bread can complete the meal. Sometimes dried fruits, cucumbers, or hard-boiled eggs are also eaten with Ukrainian Lenten borscht.
Polish apricot soup, or zupaze moreli, is often served as an appetizer for grilled meat or poultry. This sweet soup can also be served as a dessert along with crackers. Polish apricot soup can be eaten hot or cold. Fresh apricots are combined with sugar, water, as well as lemon zest and lemon juice. Sour cream and croutons are a popular garnish for zupaze moreli.
Fresh apricots can be used to make cold soup.
Scandinavian dried fruit soup is also called sot suppe or sweet soup. This is a sweet cold soup made with water, sugar, lemon juice, chilled grape juice, and assorted dried fruit. Any combination of prunes, raisins, raisins and dried apricots can be used. A cinnamon stick is usually added for added flavor.