Then, I learned about cold soup. No kidding.. I really didn’t know. In India, no matter how high the temperature shoots in summer and how humid it gets, we still like to eat hot sandwiches and hot lentil soups with equally hot rice/roti . Then, we cool ourselves off with some nimbu pani (lemon juice) or some chilled ice-cream.
The idea of having a cold soup didn’t sound that appetizing to me, but after gawking and spotting at so many gazpacho and summer soups, I got pretty inspired. It looked colorful, refreshing and absolutely summer-y. So I thought that if I didn’t try it now, it will just add up in my bucket list for next year! If you had visited my blog before or saw the recipe list, you will figure out that I love trying new dishes. So, this was yet another interesting attempt I made, hoping that I could change my old school definition of soup.
As per wiki, Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. I did not make a gazpacho but something similar to that. Maybe, my next attempt on cold soup would be a gazpacho. This is a simple soup with zucchini, avocado and few other vegetables which I cooked partially and then blended it to give a creamy texture. To go with the soup, nothing seemed more interesting than a crispy puff pastry stick, mixed with some sharp asiago cheese and some chilly flakes to add the heat.
When I served it to Arvind, he took a couple of spoons and then looked at me and kept staring for a while. Yeah! that was clear enough.. he didn’t enjoy it as much as I did. He finished the crispy sticks but the soup, that was left for me..
You could use some other vegetables if you wish, I however restricted mainly to zucchini, some peas and avocado.
