Have you ever made or tasted Chilled Soups?
Hot and hearty soups warm our tummies against the winter cold and dampness, but summer temperatures call for cold soups that are refreshing, colourful, and rich in taste!
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Cold Soups can be made ahead of time, and then refrigerated and enjoyed in the heat of a summer day or evening. Both you and your kitchen will stay cooler, and you will still have a scrumptious meal ready to serve and be enjoyed!
These soups should be well stirred after removing them from the fridge to ensure that the seasonings are well mixed in. If, after being refrigerated, the soup has thickened too much for your liking, thin the soup with water, cream, or milk.
If possible, serve cold soups in pre-chilled containers. Use large mugs for casual outdoor meals, or wine goblets for elegant summer dining. If you are hosting a large number of guests, you may wish to serve the soup in a punch bowl set in a larger bowl of crushed ice.
Garnish cold soup with contrasting, but complimentary textures, flavours, and colours. Good garnishing choices include: a dollop of whipped cream, bits of fruit, edible flowers, sliced almonds or other nuts of your choice.
Cold Soups can be served prior to a meal, or as a dessert at the end of a meal.
Happy Summer Soup Making!
Make Chilled RHUBARB Soup
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