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The refereshing chill and tang of these as a first course or as a 'starter' is a wonderful nudge to one's appetite. The beading of moisture that usually forms on the cups adds to the illusion of coolness.The main thing to remember is that cold soup must be really cold, just as hot soup must be really hot, to be good. A quick way to get soup very cold is to pour it into the ice tray of the refrigerator.The Danes dote on chilled buttermilk soups, and all Scandinavians and Finns as well enjoy their cold fruit soups as a first course or dessert.Around the Mediterranean, the Greeks make a chilled lemon soup called Avgolemono that looks and tastes like chilled sunshine.It is only the liquid part of these classical dishes which has retained the name of soup. 65) [NOTE: Escoffier's notes regarding soup classification and serving are also contained in this book.] Recommended reading: Cold soup. We Americans are not collective fans but we are intrigued. And we're inclined to agree with much of this praise. The idea may be so strange to a number of us and so different from the bracing stimuli of hot soup, it might be necessary to adjust our mental taste reflexes to the delicacy, the soothing quiet effect of chilled soup.Examples of old style of soup which still survive are the Flemish Hochepot, the Spanish Oilles and the French Petite Marmite... We haven't been able to pinpoint who made the first cold soup, nor where, but notable examples of this refreshment are to be found in many countries.They seem more delicate, and refresh in a quiet, serene sort of way." ---Serve it Cold!
Classic French cuisine generated many of the soups we know today.
41-42) [NOTE: This book offers recipes for Bloody Mary Soup, Jellied Cucumber Soup, Snappy Jellied Madrilene, Jellied Mushroom Consomme, Consome Imperial, Belmar Hotel's Gazpacho [Mazatalan, Mexico], Gazpacho Grenada, Hungarian Tomato Soup, Lobster Buttermilk Bisque, Buttermilk Borsch, Iranian Cucumber Mast, Watercress Yogurt Soup, Avocado Madrilene, Vichyssoise Glacee, One-Of-Each Singhalese, Cubumber Taerragon Soup, Coconut Curry Soup, Coconut Milk, Latin Pumpkin Soup, Iced Avocado, Shrmip Cucumber Bisque, Iced Avocado Clam Soup, Cold Crab Soup, Pink Strawberry Soup [recipe for the Rainbow Room, NYC Rockefeller Center], Blueberry Wine Soup, & Peaches 'N' Cream Soup.
Happy to scan/share recipes.] "With the first breath of really warm weather, the cook starts thinking about new and wonderful cold soups.
Canned and dehydrated soups were available in the 19th century.
These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry.