Thursday, August 1, 2013

CHILLED TO PERFECTION Cool summer soups are a refreshing addition to warm-weather menus.

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 Just as the cauldron of hot soups, broths & stocks provide comfort and solace on a winter’s day; chilled soups are a refreshing respite from the heat of summer. As the great French Chef Auguste Escoffier said, “Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite", while Beethoven claimed” Only the pure of heart can make good soup". But in this sweltering heat, they have to be chilled right down and served iced cold.


The king of cold soups is gazpacho. In essence, they are wonderful thirst-quenching, liquid salads, made with fresh, raw vegetables and ripe tomatoes; and they are the perfect thing for long, hot summer days. Gazpacho has humble, peasant origins and was originally made by pounding bread, water and garlic in a pestle and mortar long before the arrival of the tomato and the discovery of the new world. In modern times, tomatoes, cucumbers and