Cold soup is a soup designed to be served chilled or cold. It may be prepared from raw ingredients, such as gazpacho, or cooked and then rapidly cooled, as with vichyssoise. Cold soups are common in warm-weather menus and can range from smooth purées to clear broths and chunky preparations.
For raw preparations, wash and handle produce hygienically, blend or process the ingredients and chill promptly. For cooked soups, use an approved rapid-cooling method, then refrigerate in covered, labelled containers. Taste and adjust seasoning after chilling because cold temperatures can reduce the perception of aroma and some flavours.
A cold soup is a broad menu category. Some are designed to be served cold from the beginning, while others are cooked and then cooled. The food-safety controls depend on the ingredients and preparation method.
Chef’s tip: Chill the serving bowls if appropriate and add delicate herbs, oils or crunchy garnishes close to service. Keep cold soups at the required refrigerated temperature and do not leave them at room temperature during service.
Key distinction: Cold soup is defined by its serving temperature and style; it may be raw, cooked and chilled, smooth or textured.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
