How to Make Chilled Soups
Journalist Fran Lebowitz once quipped, “Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not, the dinner guest is left with the impression that, had he only come a little earlier, he could have gotten it while it was still hot.”
Had Ms. Lebowitz’s hostesses only had a Vitamix machine. Chilled soups are no longer a dish to be avoided when you can achieve the superior texture Vitamix provides and follow these surefire tips for success:
Cold Nectarine Dessert Soup
- Use the freshest, highest quality, in-season produce available.
- If you are making a soup with foods that can discolor upon contact with air, such as apple or avocado, store them in the refrigerator with plastic wrap directly on the surface of the soup.
- When a chilled soup recipe calls for sea salt, don’t substitute regular iodized salt as the latter will overpower delicate flavors.
- Most important, allow enough time to adequately chill the soup. Three hours is recommended.
Chilled soup can be an unexpected and pleasing dessert.
Summer in a bowl.
A classic soup with a fresh twist.
Chilled Cucumber Soup with Shrimp and Dill
Cool and refreshing as, well, a cucumber.
Cold Strawberry Soup
Lovely for a special lunch or bridal shower.