Alice B. Toklas, friend and companion of Gertrude Stein, wrote in her 1954 classic, The Alice B. Toklas Cookbook , that recipes travel through conquests and occupations. While traveling through Europe sampling gazpachos, Toklas discovered that the ice-cold Spanish concoction of tomato broth and spices had wound its way through a variety of climes and recipes, from the Polish chlodnik , to the Turkish cacik and the Greek tarata . While soups are traditionally thought of as winter comfort food, a wide variety of delicious, lesser-known chilled soups are served by the most respected purveyors of fine cuisine. These soups come in a wide variety of forms, primarily made of fruits and vegetables, often low in fat, but high in elegance and taste.
Cold soups come in three different varieties.
Gazpacho is a spicy tomato-based soup often prepared with fresh summer vegetables. Also popular is the French vichyssoise , a rich, cream-based potato soup. These seasons offer a bounty of fresh garden tomatoes and herbs, fruits and berries, and other farmers'-market attractions. The ease and color of cold soups add a relaxing touch of elegance and flair to the table. Their versatility is a special asset, as these soups can be served as appetizers or desserts.