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This is a list of notable cold soups. Soups have been made since ancient times. In warm climates, or in summer, many cultures make traditional cold soups. These soups tend to be lighter than winter soups and typically contain less fat and meat per serving. Some are purely vegetable based but many use light meat or fish stocks.
Cold soups
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Name
Image
Origin country
Summary description
Ajoblanco
Spain
Spanish cold soup typical from Granada and Málaga (Andalusia). It is also a common dish in Extremadura (Ajo Blanco Extremeño).[1] This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar
Avocado soup
Can be prepared and served as a cold or hot soup
Cold borscht
Slav and Baltic nations
Made from beetroot with optional onions, garlic, carrot, celery parsnip etc; with a base of sour cream, buttermilk, kefir, kvass, or yogurt. May be served with boiled potato or egg. National varieties include svekolnik, kholodnik, šaltibarščiai.
Fruit soup
Soup prepared using fruit as a primary ingredient. Pictured is Chinese fruit soup. Some fruit soups are also served warm or hot.
Gazpacho
Spain
In Andalusia, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt.
Naengmyeon
Korea
Cold noodle soup in cold meat broth
Naengguk
Korea
Refers to all kinds of cold guk (soups) in Korean cuisine, mainly eaten in summer. It is so called changuk, which literally means "cold soup" in pure Korean, while the term naengguk is a combination of a hanja word and a pure Korean word with the same meaning.
Okroshka
Russia
A mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread.
Salmorejo
Spain
Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil, garlic and vinegar. The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled eggs.
Sorrel soup
Eastern Europe
Also known as shchav, green borscht or green shchi. The cold version is made from water, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It may include further ingredients such as egg yolks or whole eggs, potatoes, carrots, parsley root, and rice.
Swedish fruit soup
Sweden
Typically prepared using dried fruits, and typically served as a dessert dish. It may be served hot or cold.[1]
Tarator
Bulgaria, North Macedonia, Serbia, Greece, Turkey, Balkans
Tarator, tarathor, taratur, or ttalattouri is a soup, appetizer, or sauce found in the cuisines of Eastern Europe. It generally includes ground walnuts, garlic, and yogurt or tahini, and often cucumber, herbs, and vinegar or lemon juice.
Vichyssoise
United States
Vichyssoise is a purée of leeks, onions, potatoes, cream and chicken stock. It is served cold.
See also
[edit]
Food portal
List of soups
References
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^Marrone, T. (2014). The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun. Storey Publishing, LLC. p. 313. ISBN 978-1-60342-927-6.
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