(Photo LOF - Cold zucchini soup with oregano)
At noon in the summertime cold soups have become a habit at LOF.
They are pratical, you can prepare it ahead of time, in the morning when its not too hot out then let it cool off in the refrigerator.
At LOF there are blended "vichyssoises" and unblended "gaspachos".
The blended soups are made with a base such as zucchini (peeled) or pattypan squash (peeled, with seeds removed) cooked in chicken stock then blended until they have a smooth and creamy texture.
The base is then flavoured at the last minute with one of the following (blend separately with a bit of the base) : oregano or marjoram (very good with zucchini), lemon in brine and mint (good with pattypan), rocket or arugula, purslane, celery leaves and safran etc.
Just before serving blend the base and the seasoning and add quite a bit of cream or olive oil. These creamy "vichyssoises" are marvelous.
If they are not cold enough and its time to eat add ice cubes.
A secret : leeks with potatoes, well cooked and blended the day before, cooled in the refrigerator overnight then mixed with light cream before serving - excellent - especiallly with chopped chives on top..
For the gaspacho we prefer the Alentejo style which consists of (for 4) : 4 cups of water, 4 tbsp of vinegar, 3 tbsp of olive oil, 1/2 tsp of salt, 3 garlic cloves, oregano, peel and seed 3 tomatoes, 1 cucumber and 1 sweet pepper (or 1/2 green 1/2 red).
In a large salad bowl crush the garlic and blend with 2 tomatoes, add olive oil, vinegar and salt. Put in the refrigerator. Dice the cucumbers, sweet pepper and remaining tomatoes , put in the refrigerator.
When you are ready to serve, mix the cut vegetables with the tomato and garlic paste, add cold water (and or ice cubes). Oregano and toasted croutons can be sprinkled on at the table.
You can replace the vegetables with whatever you happen to have handy, my mother used to make it with leftover salad (it already had the vinegar and garlic), she'd just put it in the blender. Its very important to serve a gaspacho in a soup bowl - it loses all of its charm if you serve it in a mug.
We also like cold soups on picnics. My grandmother used to put a can of Campbells beef broth in the freezer and take it on boat picnics. Delicious beef jello soup.
(Photo LOF - Alentejo gaspacho (muito bom), very different from an andalousian gazpacho)
Comments