May in Seattle means who knows what the weather will do. Ok, January-December means you never know what the weather is going to do. We never know if it’s just going to be rain, rain, cold or if we will actually get a nice, hot summer. As such I think I have different views about this cold soup idea.
Honestly, it kinda creeps me out.
I might be more inclined to try them if we had high temps for months on end. But that never happens here in Western Washington. Just the price we have to pay for keeping everything the most beautiful shades of green.
The only reason the idea of cold soup creeps me out is because I’ve never had it. In my head, soup is for cold, rainy days. It’s comfort food. Stews, chicken noodle soup, clam chowders and soups that you want to dip your bread into.
What are you going to dip into a cold soup?
I’m not asking that figuratively. For those of you cold soup eaters, do you dip something into it at all? Obviously, I won’t be baking fresh warm bread on a hot evening to go with it. Although there are mornings before it gets warm here that baking can happen. So fresh bread or breadsticks would work. They would just be served at room temperature later. Or possibly pita or tortilla chips?
While I was out looking for recipes to try, I found quite a few possibilities. It was obvious that I was looking at this from the wrong angle, which I already knew. There were quite a few cold soups that were fruit only. Not the main meal idea I was thinking of but just a starter or dessert course. That was different.
Here are a few I found that looked good to try:
But this is the recipe that’s going on the list. I should probably have waited to make it in June for my cooking with wine series. It calls for white wine vinegar but I’m wanting to try it with some white wine and see how the flavor changes. Only serving it to the adults of course. I’m unsure my kids will even try this to begin with. I went in thinking of this as more of a salsa and served it with tortilla chips. It was so good!
- 2½ cups tomato juice
- 2½ cups vegetable or chicken broth
- 3 large tomatoes, diced
- 3 large avocados - peeled, pitted, and cut into bite-sized pieces (split into 2 parts)
- 1 cup diced cucumber
- 1 (8 ounce) can chopped tomatoes with juice
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- ¼ cup extra-virgin olive oil
- 3 green onions, thinly sliced
- 1 lemon, juiced, or more to taste
- 2 Tbsp minced fresh cilantro
- 2 Tbsp white wine vinegar
- 2 or 3 dashes hot pepper sauce or to taste
- salt and ground black pepper to taste
- In a large bowl, add everything except one half of avocados.
- Gently fold to combine.
- Cover and chill for 3+ hours before serving so flavors can combine.
- When ready to serve, add fresh avocado to the top of each dish.
- Serve with tortilla chips.
So the big question, do you eat cold soup? Do you have a recipe on your blog that you like?
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