Soup as a meal has been around for thousands of years. The
etymology stems from the French meaning broth, but the original source is more
likely a derivative of Latin. Many of the first recorded soups were thick
stews. But eventually, there was a little more refinement in the preparation
and thinner, slicker recipes were created.
Cold soups can be thick enough to merit a spoon or thin
enough to be a shooter. Gazpacho is
probably the most well known cold soup. But even with that dish, there are a
dozens of variations. The Latin American version differs from the Spanish
version. One is a chunky vegetable soup while the latter blends stale bread
into the mixture creating a creamy, coral-colored yumminess. Salmorejo uses a
little more bread so the texture is thicker and it’s often served with Serrano
jamon, but it’s still a Spanish gazpacho. Then, there’s white gazpacho made
from a base of almonds. Really, the possibilities are endless…
But vegetables do not have the corner market on cold soups.
All kinds of fruits—watermelon, cantaloupe, nectarine, strawberry—can make a
great starter, main meal, or even a light dessert.
I chose to go with a simple cucumber soup. The epitome of
cool, cucumbers are a great addition to a cold base. Add yogurt and you’ve got
yourself some creamy goodness.
Here’s the recipe:
1 lg English cucumbers, peeled and diced
1 garlic clove, chopped
1 tsp salt
1 tsp. black pepper
2 TB olive oil
2 TB fresh dill, chopped
2 c. plain yogurt
2 c. cold water
In a deep bowl, combine the cucumbers, salt, pepper, oil and
dill. Let it sit for a few minutes to steep. Add the yogurt to coat. Transfer
to food processor. Add the water. Blend all ingredients until smooth. Serve
chilled.
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