White Gazpacho

Posted by Erica on July 21, 2010 at 8:02 pm.

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?

2 Comments

  • Carrie says:

    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.

  • Erica says:

    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.

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