I Got Chills
Cold soup is pretty much salad put through a blender. Purees (including chilled soups, smoothies, baby food) are not very attractive, and the idea of soggy cold bread (the typical binder) is a bit gross. The least appetizing is vichyssoise, which is too terrible to say anything else about.
But when you refer to it as “chilled” soup, suddenly it becomes something sophisticated and refreshing. I made one to start dinner tonight, and it was perfect for a sweltering summer night. We had poached salmon and a potato and leek salad to follow, cherries and cookies for dessert.
On the suggestion of our new brainy staffer Jess, the inspiration came from Yotam Ottolenghi’s “Green Gazpacho.” I made some changes (less salt, more hot pepper and herbs, no nuts or dairy, no croutons), which made it lighter and fresher. Serve with something bubbly.
Chilled Green Soup
Pulse celery, cucumber, green pepper, hot green pepper, garlic, scallion, mint, chives, parsley, crustless bread, vinegar, sugar, salt and pepper in a processor or blender with some water until pureed to your liking, but with a bit of texture left. Chill for an hour or so, serve in chilled bowls with chives scattered on top.