I have been wanting to experiment with chilled soups since last summer, when I never seemed to get around to doing it. So, like the hash, I am going to make one cold soup a week. To kick us off, I chose to make White Gazpacho with Pickled Shrimp from Food and Wine magazine. I got gorgeous local spot prawns, and was actually able to find marona almonds at a local store.
This was an amazing soup, I have to tell you. Seriously decadent and rich, I don’t think I could eat too much at one time. I think it would be perfect as a small bite. I served it in these awesome rolly polly shots glasses, which was perfect. I also still a little wary about the “chilled” aspect of these soups …”room temperature” might better.
Do you like chilled soups?
That’s interesting…I bought the stuff for regular gazpacho yesterday at Trader Joe’s before I saw this post. It just seems like cold soup weather right now.
It sure does. I am running into the issue where it’s too hot to cook, and you have to COOK the soup before you chill it. Arrg.