Cold Soup (yes! that’s right! COLD SOUP).

It’s 104 degrees outside, and you feel like a wilted bunch of parsley. How to revive? How to unshrivel? How to nourish? Two words: cold soup. Yes, that’s right. Liquid refreshment that surges through the system and reminds the body that there is more to life than sitting listlessly in a darkened room. And there are so many delights to be had in the cold soup category. Gazpacho, essentially a tomato/cucumber/herb liquid salad waiting to add its Spanish verve to your day. Potato/onion/sorrel soup, what could be easier?: cook diced potatoes and onions in water till they’re falling apart, add shredded sorrel (or shredded watercress, or shredded spinach), cook till that’s done, salt/pepper, turn off the heat, add a dollop of cream, either blend or don’t, up to you, and chill…some minced chives on top before you serve. Yum.

But today I’m going to share an even easier version, one that everyone loves. You’ll thank me for this. Iced Tomato Soup. The perfect picnic soup. The perfect use, indeed perhaps the only use, for that can of condensed tomato soup lurking in your pantry. (Campbell’s Condensed Tomato Soup: Cue the “Lassie” theme song and admit your age if you get the reference.) Here’s how: Take a can of the above named soup. Dump in blender or Cuisinart. Add a can of whole plain yoghurt (Greek is best), sour cream, or a mix. A bit of grated onion or some chopped scallion. A branch of marjoram or basil is nice. A grind of pepper. Add two or three ICE CUBES. Hit the ‘blend’ button. Either serve immediately, or put in the refrigerator or a thermos to keep cold till needed. Voilà! Sip dreamily and feel spirit and body revive. There. You’re welcome.

Happy summer.

 

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