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Article: Make it ice-cold from Andalucia
- Article from:
- The Independent (London, England)
- Article date:
- June 3, 1995
- Author:
CopyrightCopyright 1995 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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Eating cold soups is a funny thing. It is almost a
contradiction in terms. The very idea of soup brings to mind
something hot. But not when you think about gazpacho, the
Andalucian cold soup of some long standing and one of the best when
carefully made. It will be in most foodsmiths' repertoires.
So, too, would be vichyssoise (invented by one Louis Diat, chef
at the Ritz Carlton, New York, some time in the Twenties, and not a
French dish as it is often thought to be), various cold cucumber
versions that involve yoghurt, dill and mint and, perhaps, jellied
beef consomme - trembling, shiny and amber. Chilled, ruby-red
bortsch, cold curried apple soup, iced crab bisque with saffron,
and cold, ...