Cold Soups

Chilling affects both the consistency and flavor of a soup. A cold soup should never be thin and is often more pleasant when it is almost too thick to pour. Most soups thicken naturally as they cool (egg yolk or butter enrichments can become too firm). Gazpacho, the Spanish combination of sliced cucumber, tomato, bell pepper and pounded garlic, is a good example of a cold soup. There are dozens of variations, many thinned with cold water or ice at the last minute.