Article: Make it ice-cold from Andalucia

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, ...

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