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Tropical countries all over use their lush produce to make exotic cold soups of avocado, coconut, melon, strange vegetables and fish of all kinds.Perhaps the all-time favorite cold soup is our own American-made original Creme Vichyssoise Glacee creatd by the late Chef Louis Diat at the New York Ritz.Until bread was invented, the only kind of thick soup was a concoction of grains, or of plants and meat cooked in a pot.Gruel or porridge was thus a basic food, a staple from of nourishment, and long held that place in Western countries, for in practice bread was a luxury eaten only in towns.Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.)."Cereals, roasted to make them digestible and then ground and moistened or diluted with water to make a paste, either thick or thin, did not become gruel or porridge until people had the idea and means of cooking them.
The main thing to remember is that cold soup must be really cold, just as hot soup must be really hot, to be good. A quick way to get soup very cold is to pour it into the ice tray of the refrigerator.41-42) [NOTE: This book offers recipes for Bloody Mary Soup, Jellied Cucumber Soup, Snappy Jellied Madrilene, Jellied Mushroom Consomme, Consome Imperial, Belmar Hotel's Gazpacho [Mazatalan, Mexico], Gazpacho Grenada, Hungarian Tomato Soup, Lobster Buttermilk Bisque, Buttermilk Borsch, Iranian Cucumber Mast, Watercress Yogurt Soup, Avocado Madrilene, Vichyssoise Glacee, One-Of-Each Singhalese, Cubumber Taerragon Soup, Coconut Curry Soup, Coconut Milk, Latin Pumpkin Soup, Iced Avocado, Shrmip Cucumber Bisque, Iced Avocado Clam Soup, Cold Crab Soup, Pink Strawberry Soup [recipe for the Rainbow Room, NYC Rockefeller Center], Blueberry Wine Soup, & Peaches 'N' Cream Soup.Happy to scan/share recipes.] "With the first breath of really warm weather, the cook starts thinking about new and wonderful cold soups.It is only the liquid part of these classical dishes which has retained the name of soup. 65) [NOTE: Escoffier's notes regarding soup classification and serving are also contained in this book.] Recommended reading: Cold soup. We Americans are not collective fans but we are intrigued. And we're inclined to agree with much of this praise. The idea may be so strange to a number of us and so different from the bracing stimuli of hot soup, it might be necessary to adjust our mental taste reflexes to the delicacy, the soothing quiet effect of chilled soup.Examples of old style of soup which still survive are the Flemish Hochepot, the Spanish Oilles and the French Petite Marmite... We haven't been able to pinpoint who made the first cold soup, nor where, but notable examples of this refreshment are to be found in many countries.
They may initially have been cooked by hot stones in receptacles of natural substances, and then in utensils which could go straight over the fire.