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Cold Soups
Appears in
By Anne Willan
Published 1989
Cold jellied consommé has long been a feature of the buffet table, and recently the repertoire of cold soups has broadened to include purées, cream soups and broths, particularly of vegetables. Borscht is a typical example of a soup that can be eaten hot or cold.
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.