When temperatures outside begin to mimic the age that many people enter old age homes, the last thing you feel like having is soup.
Whilst undoubtedly a staple during the colder months, soup in summer seems about as appealing as consuming scorching lava.
But it doesn’t have to be.
The beauty of soup is that you can make it suit your tastebuds — and your seasons.
Perhaps the most famous of chilled soups is that created by the French. The title, pronounced “vee-shee-swaz” is really just a posh way to say puréed potato, leeks, and cream.
Liquidised salsa? Yes, please! Gazpachos celebrates the best of Spanish and Portuguese flavors by combining fresh ingredients like tomatoes, cucumbers, peppers, and coriander.
Everyone has a great-great-grandmother-once-removed from Russia, don’t they? Even if they don’t, they can still enjoy the velvety smooth consistency of chilled beetroot soup. Don’t forget to top it with some yoghurt and throw in a boiled potato.
Chilled Avocado Soup
Bake ‘em, smash ‘em, stick ‘em in a soup. Avocados possess a naturally creamy texture making them absolutely perfect for soup. Mix them with some cucumber, lime, and yoghurt, and you’ll see why avos are deemed a superfood.