Cold Soups Tips

Useful Tips and Information for Making Great Chilled Soups​

Even if you’re going to peel them, always wash all fruits, herbs, and vegetables before using them. That keeps dirt and bacteria from transferring onto your knife or cutting board. Use the freshest, highest quality, seasonal 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. Do not use kosher salt, as the flakes don’t dissolve very well in cold liquid, prefer fine salt. Most important, allow enough time to chill the soup adequately. Three hours is recommended. A regular portion is 34/ cups / 175 ml.

Problems?

• If too thin: Add soaked breadcrumbs of puréed ingredients such as tomato or the main ingredient.
• If too thick: Add some stock, fruit juice, or water until the right consistency. Taste and rectify the seasoning.

To store, refrigerate covered for 1 to 2 days. For additional flavor, consider hot pepper sauce, Worcestershire sauce, flavored oils, coulis, or lemon juice. Garnish to add crunch and flavor with diced ingredients, herbs, cream, a slice of lemon, nuts, seeds, etc.

Serve with accompaniments such as breadsticks (Grissin) crackers, cheese straws, croutons, fruits.