Enjoying Cold Soups

As the hot days advance to the middle of summer, gardens, and orchards are filled with juicy, delicious fruits and vegetables that are refreshing in taste and fresh in flavor.

Chilled and refreshing soups can be made from colorful bell-peppers, green or yellow zucchinis, melon, refreshing cucumbers, ripe tomatoes, cherries, cantaloupe, watermelon or strawberries that can be mixed or blended according to your taste. Fresh fruit cold soups can be enhanced with a bouquet of mint, fresh herbs, basil, coriander or chives. These cold soups do not take too much time to cook and can be made easily, requiring only a few hours to cool that makes it an excellent dish for holidays when people are busy.

As a versatile dish, cold fruit soups can be enjoyed either sweet or savory as an appetizer and desserts or served in Verrines* for ‘Aperitifs Dinatoires’**. The taste is enhanced and tastes best when the fruits are fresh and grown organically. This is one of the best ways to enjoy flavorful vegetables and ripest fruits and get the full benefits of their nutritional values and flavors.

• Verrine is a very savory and fashionable way to serve small portions of food in France out of several small glasses of different shapes as “amuse-bouche”.
• Aperitif where drinks are served with various small bites.

Verrines will be talked about in more detail in the cold appetizer course.