Not convinced that
summer is soup season?
Try one of these recipes from our Colors of Summer magazine, 2004, and you’ll likely change your mind.

Made with the best of summer’s flavors, our refreshing chilled soup recipes will bring your taste buds to life. Like the season’s warm breezes, these cool concoctions will bring a breath of fresh air to your table.

Soup’s On
Chilled soups make an excellent, refreshing choice either as part of a meal (such as gazpacho served with a side salad or fresh loaf of French bread) or as a light dessert (such as a berry soup). Use these suggestions when you’re making our cold soup recipes:

• When blending or pureeing your soups, work in small batches — two cups or less at a time — and use a blender rather than a food processor. This will help keep the texture silky-smooth.

• Cold foods showcase the flavors of seasonings a bit less than warm foods. Taste before serving — you may need to add more spice to your chilled soups to achieve your desired flavor.

• For the richest taste, refrigerate soups several hours before serving to allow the flavors to blend. You can even prepare the previous day and refrigerate overnight.

• Chill bowls in the freezer or refrigerator before serving to help keep your soup at the optimal temperature.

• Soups will thicken when chilled. Keep this in mind — the consistency will be thinner during cooking than it will when you serve.

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©Copyright 2012, Big Y Foods, Inc., Springfield, MA, (413) 784.0600
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