The joy of chilled soup! Cold soup recipes with Massel

A blog post by Massel chef Elizabeth Schuler

When I was younger, the idea of cold soup seemed weird. Soup, in my mind, was supposed to be warm and comforting. As I watched my mother eating gazpacho, I would think, “Why is she eating salsa with a spoon?” However, my opinion has since changed, and I’ve now come to understand the joy of chilled soup in the summertime. On days that it’s too hot to turn on the stove and eat heavy, cold soup has become my perfect solution.

So how did this cold soup craze come about? A few summers ago, I prepared Massel’s Cucumber and Leek Soup as a first course for a dinner I was having. The dish was delicious warm and well received by my guests. I was thrilled when the soup filled my guests so much that I was able to stick the leftovers in the fridge for another day of delicious eating.

The next day, I found myself in one of those ‘I need a snack at all costs’ or ‘I am going to pull your head off’ afternoon moods (it’s not a pretty sight, trust me). Oh, come on, like you have never been a little cranky when you need a snack?

Out of sheer desperation, I reached in the fridge and poured some of the leftover Cucumber Soup in a mug. I had full intentions of heating it up, but I had to take a sip first just to feed my curiosity. Unbelievable! It was great, refreshing even. I drank the entire mug chilled and poured myself another. My hunger curbed, and I contently ate healthier than a normal quick fix snack item. Phew.

Now I regularly make Massel’s Cucumber and Leek Soup or Massel’s Cold Tomato Soup, Italian Style throughout the warm summer months. Sipping some of these tasty broths before a meal helps curb my calorie intake and fill me quicker at dinner. Try out these cold soup recipes, and let me know what you think. I certainly wish I had expanded my soup horizons long before this accidental delicious discovery.