Come summers, temperatures begin to rise and our appetite for steaming hot curries and spicy gravies begin to shrink. In such weather, light and fresh foods can be quite soothing and refreshing for the palate and the gut.
Often underrated, cold soups are among some of the more interesting options which can step in during summers as fresh and satisfying meals. Low-effort and low-prep, cold soups can transform summertime dinners into nourishing foods which deserve a spot on your dinner table in the warmer months.
What Are Cold Soups?
Within Indian cuisine, a culinary landscape dominated by warm, freshly made curries and gravies, cold soups have often been overlooked primarily because of their serving style. As the name denotes, cold soups are either served chilled or at room temperature, which means they are designed to be refreshing and a bit subtly flavoured.
Across the globe, cold soups hold a prominent place in several culinary cultures, whether it is the French vichyssoise or the Spanish gazpacho or the Russian okroshka. Each of these cold soups reflects the regional ingredients and flavours essential to these cuisines, making apparent the need for this dish as a clever response to warming temperatures.
Making a chilled, creamy, leek and potato soup inspired by the vichyssoise or the tomato and cucumber-fuelled gazpacho means turning summer dinners into hydrating standalone meals. Cold soups can also be served alongside mildly spiced grilled chicken skewers or barbecued meats. Paired with crusty breads or a simple salad, they can simplify dinners, make them flavourful and infuse them with a light, welcoming acidity.
Why Do Cold Soups Work In Summer?
In summers, it is essential to consume water-rich produce like cucumbers, zucchini and tomatoes. All of these are excellent core ingredients for preparing cold soups. Cucumber and mint soup or a creamy, tomato and cucumber cold mix can be very hydrating for the body.
Making cold soups also substantially cuts down on cooking hours. Come the warm weather, dinners have to be such that they require very little stove time. Cold soups fit this requirement the best. Many of these are simply blended and chilled, still others are lightly simmered on the stove for a very short period before refrigeration.
What’s more, cold soups are some of the best make-ahead dishes out there. They can be prepared in the early afternoon and refrigerated for a good 3-4 hours until it is time for dinner. This makes the cold soups perfect for busy weekdays, small dinner gatherings or diligently planned meal prep routines.
Many food experts also mention the nutrient quotient in cold soups as an essential element that makes them so significant in culinary cultures. Since many cold soups are mostly served raw and lightly cooked, they retain a lot of micronutrients, fibres and vitamins which are essential for maintaining good health. Their flavours also remain fresh for longer, compared to overcooked gravies and their hydrating properties are that much more pronounced.
Cold Soup Ideas To Try
Of the different cold soup recipes out there, those conducive to Indian climes and weather patterns are ones which are packed with lots of flavour, are sumptuous enough and are made from veggies that hydrate and nourish the body, keeping the palate refreshed.
- Cucumber-Mint Soup: Try this variation which combines juiced cucumber, fresh mint leaves and lime juice with a bit of garlic, salt and pepper. Garnish with olive oil while serving.
- Tomato Gazpacho: Inspired by the Spanish version, this tangy soup complete with tomato purée, cucumbers and capsicum can be served chilled with a vinegar drizzle.
- Avocado Soup: Blend avocado with vegetable stock, lime juice and herbs to create a silky, dense soup, without the heaviness of cream.
- Beetroot Soup: Steam and blend beetroot into a soft purée and mix it with fresh yoghurt, cumin and dill to finish off a dish rich in antioxidants. Serve with lightly toasted baguette slices.