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Cold Soups -- Cook-Off 40

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56 replies to this topic

#31 LindaK

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Posted 30 July 2009 - 07:15 PM

Great topic and recipes. Maybe those with experience in this genre can tell me--are fruit-based soups more of a dessert than a starter/main course? How do you serve them?


 


#32 Jaymes

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Posted 31 July 2009 - 10:05 AM

I have for years made a cold cherry soup that I serve in cantaloupe halves. I use it as a starter for summertime dinner parties. I do try not to make it too heavy or too sweet. I think that's the key. Keep it light, and don't make it much sweeter (if any) than the natural sweetness of the fruit.

Also, in Mexico not too long ago, at an apple hacienda, had a transcendental meal that began with a cold apple soup.

#33 Chris Amirault

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Posted 13 July 2010 - 06:03 AM

It's still crazy hot here and I got to wondering about cold soups to go with grilled foods. Any new ideas this season?
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#34 vgordin

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Posted 01 August 2010 - 09:26 PM

Hey all... I'm running out of cold soup ideas. Cold borscht, gazpacho, and cucumber+dill+yogurt are getting old. Any suggestions on cold soups during the summer? The help is very much appreciated.

-vgordin

#35 nickrey

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Posted 01 August 2010 - 09:55 PM

Vichyssoise is a puréed soup that is typically served cold. It contains leeks, onions, potatoes, milk/cream, and chicken stock.

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#36 merstar

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Posted 01 August 2010 - 09:58 PM

Vichyssoise is a puréed soup that is typically served cold. It contains leeks, onions, potatoes, milk/cream, and chicken stock.


I was also going to mention vichyssoise. Here's a recipe to check out from Tony Bourdain:
http://www.food.com/...hyssoise-136057
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#37 Doodad

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Posted 02 August 2010 - 12:41 AM

Cold Soba noodles in sauce Korean style?

#38 Blether

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Posted 02 August 2010 - 12:57 AM

Watercress makes a lovely summer soup; as do tomatoes with or without cream and with or without garlic, depending just how tired you are of gazpacho. A little sugar balances the acidity.

Fennel is another choice.

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#39 merstar

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Posted 02 August 2010 - 01:16 AM

Carrot-ginger soup, topped with plain yogurt, is another good one.
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#40 weinoo

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Posted 02 August 2010 - 04:34 AM

Hopefully you've checked through the Cold Soups eGullet Cook Off; there are some good ideas in there...click for topic.
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#41 ray goud

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Posted 02 August 2010 - 06:07 AM

One of the best cold soups my wife and I ever had was a strawberry-and-cream soup at an inn in Vermont. Those were the basics, but it also had mint and some kind of non-chicken base, probably a veggie stock.
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#42 vgordin

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Posted 02 August 2010 - 06:39 AM

I'm not sure what "Korean" sauce entails. Is this what you had in mind?

http://www.globalgou...l#axzz0vSJ8Kyy5

#43 vgordin

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Posted 02 August 2010 - 06:40 AM

Didn't see that. Gonna have to give it a closer look after work.

#44 Doodad

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Posted 02 August 2010 - 06:49 AM

I'm not sure what "Korean" sauce entails. Is this what you had in mind?

http://www.globalgou...l#axzz0vSJ8Kyy5



More like this: http://www.lifeinkor...?Subject=noodle

Their take on ramen soup, with or without broth and usually has a spicy sauce either way.

In the Korean grocers there is a whole aisle of these packages for easy prep at home.

#45 Jaymes

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Posted 02 August 2010 - 10:13 AM

Hopefully you've checked through the Cold Soups eGullet Cook Off; there are some good ideas in there...click for topic.


And more good ideas in this previous cold summer soups thread: Cold Summer Soups

In fact, four pages of excellent suggestions and recipes.

#46 vgordin

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Posted 02 August 2010 - 11:00 AM

Can I have the recipe for your carrot ginger soup?? That sounds fantastic, and I have some ginger left over from infusing vodka over the weekend.

#47 vgordin

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Posted 02 August 2010 - 11:01 AM

Both of those threads look great. I'll have to take a closer look after I get home from work. In case anyone else was also looking for suggestions a friend just e-mailed me this http://www.soupsong.com/icold.html.

#48 vgordin

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Posted 02 August 2010 - 11:03 AM

@blether... what do you do with the fennel?

#49 merstar

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Posted 02 August 2010 - 12:56 PM

Can I have the recipe for your carrot ginger soup?? That sounds fantastic, and I have some ginger left over from infusing vodka over the weekend.


Here's the one I use - I serve it at room temperature, but I think it would be equally good served cold. You can omit the spinach chiffonade when doing it chilled.

I always increase the amounts of ground ginger and fresh ginger, plus I add some ground cardamom and curry powder.

CARROT SOUP WITH SPINACH CHIFFONADE
http://www.epicuriou.../food/views/248
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#50 Blether

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Posted 02 August 2010 - 09:42 PM

@blether... what do you do with the fennel?


Sweat some chopped / sliced onion in oil with the sliced fennel - 10 mins or so. Add chicken (or your preferred light) stock, season & simmer till the fennel is tender. Liquidize. Optionally stir in some cream, or serve with a swirl of the same.

Edited by Blether, 02 August 2010 - 09:42 PM.

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#51 ericthered

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Posted 03 August 2010 - 09:27 AM

Cucumber soup--with a dollop of sour cream and hard boiled egg in the middle.

#52 cadmond

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Posted 03 August 2010 - 10:27 AM

This isn't really a suggestion as something to make (it's kind of out there), but I like it. Occasionally...
It's a Japanese dish called hiyajiru (冷汁), and it's basically a cold fish puree soup...
I know...
You basically take cooked fish meat, and grind (I suppose you could probably use a blender) it with miso and sesame, then thin the paste with dashi or maybe just water, and then top it with cucumber, tofu, ginger... whatever you like really. But those are more like just the guidelines, and it varies pretty widely from family to family.

Anywho, not a real recommendation for a cold soup to make unless you feel like doing something wierd, but I thought I'd bring it up to show that cold soup need not be limited to vegetable based dishes.

#53 nikkib

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Posted 03 August 2010 - 12:04 PM

http://www.ocado.com...umber-soup/2769

i love this recipe - i add a tiny bit of the woucestershire and add tabasco instead, its delicious
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#54 johnnyd

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Posted 05 August 2010 - 11:07 AM

I recently saw a corn soup - possibly chowder - with a little adobo sauce pool in the middle. This has to happen when the local corn starts going bonkers.

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#55 BPBNY

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Posted 05 August 2010 - 11:30 AM

I make an awesome turnip vichyssoise. It's vegan too! But you would never know it.

Peel and cut tunips in eighths.
Sautee in a rondeaux with two WHITE onion on very low heat until par-cooked
Add three IDAHO potatoes.

Finish cooking until almost knife tender.
Add veg stock.

Puree in blender and pass through a chinoise three times, washing inbetween uses.
thin to desired thickness/thiness (vichyssoise should have a nice fluidity to it) and season.
Garnish with Maldon salt, chive tips, and a very nice olive oil.


It's smooth and creamy with no CREAM!

It's only vegan by default im sure it would be great with chicken stock as long as it is a good crystal clear stock.

this stuff is seriously delicious.
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#56 Badiane

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Posted 05 August 2010 - 11:38 AM

You could go mennonite and make Fruit Moos...especially good with cherries or gooseberries. Usually served alongside fried potatoes and ham or farmer sausage.

4 c. fresh or frozen fruit, or soaked dried fruit mix (apples, pears, prunes, etc)
5 c. water
1 c. sugar
1/2 c. flour
1 1/2 c. cream
1 1/2 c. milk

In a saucepan bring fruit and water to a boil. Simmer 5 - 6 minutes.

Stir a thin paste of the sugar, flour and part of the cream.

Add slowly to the fruit mixture, alternating with the remaining milk and cream.

Stir constantly. Remove from heat. Cool.

Maybe served warm or well chilled.
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#57 teapot

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Posted 28 June 2013 - 04:26 PM

In honour of the first obscenely hot and humid weekend this summer, I've made the delicious Cucumber-Coconut Gazpacho from Jean-George's book Simple to Spectacular.

It's actually hot in Seattle today so I thought I'd try making this soup. Warning - the mint matters! I used a little bit of volunteer mint in my garden. Perhaps it was a spearmint or something because even though I used a small amount, it made the soup taste like toothpaste. So I tried changing the profile with the addition of avocado, cilantro and Serrano. Still tasted way off -- and sort of sweet. So I thought, what the hell, I have a gelato machine. I added some sugar, tasted, then finally gave up and tossed the whole thing down the sink. I'll be a lot more careful about adding mint in the future.

Edited by teapot, 28 June 2013 - 04:26 PM.






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