Chef’s guide to making restaurant-style cold soups at home

Cold soups offer an alternative to traditional hot soups and can be served as starters, appetisers or light meals. They can be prepared using vegetables, fruits, herbs, dairy products and simple seasonings.

From the Spanish classic gazpacho to the French vichyssoise, different cold soups showcase a range of textures and flavour combinations, Chef Umesh Singh, Executive Chef, Novotel New Delhi City Centre. Here are some preparations that can be made at home.

Gazpacho

Gazpacho is a well-known cold soup from Spain, traditionally prepared with ripe tomatoes, cucumber, bell peppers, garlic, olive oil and vinegar. The ingredients are blended to create a smooth or slightly textured soup. Fully ripened tomatoes can provide a stronger flavour. After blending, the soup can be refrigerated for a few hours before serving. Diced vegetables, herbs or a small drizzle of olive oil can be used as garnish.

Chilled cucumber and yogurt soup

This soup combines cucumber with yogurt, mint, lemon juice and a small amount of garlic. The ingredients are blended until smooth, creating a creamy preparation with a fresh cucumber flavour. The quantity of lemon and garlic can be adjusted according to taste. Fresh mint or other herbs can be added before serving.

Watermelon and mint soup

Watermelon and mint soup uses watermelon, fresh mint and lime juice, along with light seasoning. The fruit is blended with the remaining ingredients to form a smooth preparation. The sweetness of watermelon is balanced by the acidity of lime and freshness of mint. It can be served as a starter or a light accompaniment.

Chilled beetroot soup

Chilled beetroot soup is characterised by its deep colour and earthy flavour. Roasted or cooked beetroot can be blended with yogurt or sour cream to create a creamy consistency. A small amount of citrus juice can add acidity and balance the natural sweetness of beetroot. Fresh herbs can be added as a finishing touch.

Avocado and basil soup

Avocado and basil soup offers a creamy texture without requiring extensive cooking. Ripe avocado can be blended with fresh basil, vegetable stock and lemon juice until smooth. The lemon adds acidity while basil provides an aromatic note. The soup can be adjusted with additional stock depending on the preferred consistency.

Mango and coconut soup

Mango and coconut soup brings together ripe mangoes, coconut milk and a small amount of ginger. The ingredients are blended into a smooth preparation and refrigerated before serving. The natural sweetness of mango is complemented by the richness of coconut milk and the mild heat of ginger. It can work as either a starter or a light dessert.

Vichyssoise

Vichyssoise is a classic French cold soup made with potatoes, leeks, cream and stock. The potatoes and leeks are cooked until tender before being blended with the remaining ingredients. Once smooth, the preparation is chilled and served cold. Its creamy texture and mild flavour make it a traditional example of cold soup preparation.

Chilled tomato and basil soup

This preparation uses fresh tomatoes, basil, olive oil and a small amount of garlic. The ingredients are blended until smooth and chilled before serving. The natural acidity and sweetness of tomatoes are balanced by basil and olive oil.

Chilled carrot and orange soup

Carrot and orange soup combines cooked carrots with fresh orange juice. The ingredients are blended to a smooth consistency and chilled before serving. The earthy sweetness of carrot pairs with the citrus character of orange, creating a soup with a distinct sweet-and-tangy profile.

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The Hans India