Chilled Cooked Vegetable Purées

Soups made from vegetables cooked in stock or water and then puréed and chilled are among the most popular cold soups. These soups are thickened by the fiber and starch in the vegetables and do not contain any additional thickeners. When done correctly, this method results in cold soups with a light, pleasant texture. Some are enriched with cream, half-and-half, or crème fraîche.