Chilled Soups

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

About

With such a variety of vegetables now available to us, together with a wide range of yogurts and other milk products, there have never been so many possibilities for making chilled soups from both cooked and uncooked ingredients. Chilled soups are most welcome in the summer when you can make the best of tender young vegetables and flavour-packed soft fruit.

The variations of chilled soups are endless, and the techniques are simple. Easiest to make are uncooked blended soups, with pureed raw vegetables mixed with thick Greek yogurt or creamed smetana. A bit more time consuming are soups like tomato and red pepper soup, made from pureed cooked vegetables. Raspberry and mint soup is made by a simple technique you can adapt for any fruit. Simply vary the amount of liquid in these soups depending how much moisture or juice there is in the vegetable or fruit.