Cold soups are becoming increasingly popular in warm climates because they offer a refreshing, hydrating, and nutritious alternative to hot meals, helping to cool the body down without requiring the use of stoves or ovens.
Staying Cool
Their rise in popularity is driven by a combination of health-conscious dining, demand for convenience, and the utilisation of peak-season produce. Chetan Bhosle, executive sous chef, Deltin Royale, says, “The best base for a flavourful cold soup relies on a combination of water-rich, ripe produce; a sharp acid for brightness; and a source of fat or starch to provide body, as cold temperatures mute flavours. Key ingredients include fresh tomatoes, cucumbers, yoghurt, olive oil, and herbs, often blended into a silky puree rather than a traditional broth.
Cold soups shine when made with ingredients that deliver fresh, vibrant flavours. Staples like tomatoes, mushrooms, cucumbers, and zucchini provide a solid base, while citrus fruits and melons add brightness and natural sweetness. “Herbs such as cilantro and creamy elements like avocado further enhance both taste and texture. Ultimately, the beauty of cold soups lies in their versatility — chefs can experiment freely, combining seasonal vegetables, fruits, and condiments to create unique flavour profiles that reflect both the time of year and their own culinary inspiration,” says Virendra Rawat, Founder & Chef, Good Food Concept.
Do It right
To avoid bland or watery cold soups, home cooks should focus on building intense flavour layers, using natural thickeners like bread or avocado, and chilling the soup for several hours to allow flavours to meld. “Water-rich vegetables make the best base for cold soups such as white pumpkin, cucumber, bottle gourd, ridge gourd, zucchini, spinach, gooseberries, and celery. These ingredients are naturally mild and don’t overpower the soup. Adding ginger, citrus zest, cinnamon, or nutmeg brings balance and depth,” says Chef Ashutosh Nerlekar, Director of Food Production at THE Park Chennai.
Garnish Matters
Elevating a chilled soup involves adding textures, colours, and contrasting flavours such as acidity, heat, or creaminess to break up the monotony of a blended, cold dish. Effective garnishes range from fresh herbs and crunchy nuts to savoury, creamy dollops, ensuring the soup is both visually stunning and flavourful. Cold soups can be a highly nutritious and balanced meal. They are excellent sources of vitamins, minerals, fibre, and antioxidants, particularly when packed with vegetables like cucumbers, tomatoes, and bell peppers. They are hydrating, low in calories, and can be made complete with protein additions. “Garnishing plays a crucial role in elevating a soup, engaging not just taste but all the senses. A simple drizzle of olive oil or a spoonful of cold-pressed flaxseed oil can enhance both flavour and aroma. Finishing touches like a pinch of freshly ground pepper or a squeeze of lemon add a burst of fragrance that instantly awakens the palate. Visually, a well-garnished soup becomes far more inviting, tempting you to dive right in,” says Rawat. For added texture, ingredients like roasted nuts and seeds bring a satisfying crunch, creating a more dynamic and enjoyable eating experience.
Combinations and more
Rising global temperatures due to climate change have made summers increasingly intense compared to just a few years ago. In such scorching conditions, traditional hot soups feel far less appealing. “As a result, culinary trends are evolving, with chefs embracing refreshing cold soups instead. Classic examples include gazpacho, cacik, and naengmyeon, alongside chilled variations like mushroom velouté. There’s also a growing interest in fruit-based cold soups, such as melon-mint coolers, watermelon gazpacho, sour cherry soup, and Kaltschale, offering both relief from the heat and a burst of fresh flavours,” says Rawat. “Chefs are elevating cold soups beyond traditional gazpacho by utilising vibrant produce, unexpected botanical infusions, and contrasting textures to create refreshing, visually striking starters. Some of the chefs are using fruits as they have nutrients for this, and they are using watermelon, avocado and berries,” says Bhosle.
SOUP FOR THE SOUL
Nutty Cucumber & Mint Soup (Courtesy Chetan Bhosle, Executive Sous Chef, Deltin Royale)
Ingredients
• Cucumbers: 2 large, diced with skin (without seeds)
• Curd: 2 cups thick, plain yoghurt (hung curd)
• Ice cubes: ice cubes (to adjust consistency & help prevent oxidation and heat-related discolouration)
• Nuts: 1/2 cup pine nuts, toasted and roughly chopped
• Herbs: 3 Tbsp fresh mint, chopped
• Flavourings: 1–2 garlic cloves, minced or mashed into a paste (optional)
• Olive Oil: 2–3 Tbsp extra-virgin olive oil
• Acidity: 1 Tbsp lemon juice or apple cider vinegar (optional, for extra tang)
• Seasoning: Salt to taste
Method
1. Wash the cucumber and dry it with a cloth. Cut it in half; remove seeds with the help of a spoon. And cut it in half and put it in the blender.
2. Take garlic as per your choice; we chopped 1 clove of garlic to cut the flavour.
3. In a heated pan, put the pine nuts and let them get a smoky flavour.
4. Take the fresh mint leaves and wash them. While chopping the mint leaves, the knife needs to be sharp; otherwise, the leaves can turn black.
5. Add the chopped mint to the blender and put in the ice.
6. Add the hung curd to the blender.
7. Blend it for a while, then pour in the olive and lime juice to make a nice fine puree.
8. After the puree is ready, pour it into a soup bowl. Garnish with toasted pine nuts, a few chilli flakes, and a drizzle of olive oil. To keep it cold, put it on an ice bath.
9. If you want to cut down the mint flavour, you can put one pinch of roasted cumin powder in it (for those who don’t like the mint flavour.)
Chilled Mushroom & Truffle Velouté (Courtesy of Virendra Rawat, Founder & Chef, Good Food Concept)
Ingredients
• 250 g plus 100 g of mushrooms (sliced)
• 1 tbsp butter or oil
• 1 cup vegetable stock
• ¼ cup cream
• Salt, pepper
• Few drops truffle infused oil
Method
1. Sauté both mushrooms separately until browned.
2. Blend the 250 g of mushrooms with warm stock until smooth.
3. Add cream, salt, pepper.
4. Chill thoroughly.
5. Finish with truffle oil before serving.
6. For the garnish, add the extra sautéed mushroom (make it a bit crispier before adding it on top). Serve chilled.
Aged Kanji (Courtesy of Chef Ashutosh Nerlekar, Director of Food Production at THE Park Chennai)
Ingredients
• Steamed rice 125 g
• Water 100 ml
• Shallots 25 g
• Yoghurt 75 g
• Cucumber 50 g
• Raw mango 25 g
• Green chilli 5 g
• Cilantro 10 g
• Salt to taste
• Fried curd chilli dust for garnish
Method
1. Soak the steamed rice and shallots in 150 ml of water overnight.
2. The next day, blend all ingredients together.
3. Do not strain, season with salt.
4. Transfer into a bowl or tall glass and garnish with fried curd chilli dust.
Summer Fructose Sip (Courtesy Chef Upendra, Chef de Partie, Sector 144 – JP Nagar)
Ingredients
• Watermelon, deseeded cubes: 250 g
• Strawberries, hulled: 100 g
• Ripe avocado 50 g
• Fresh lime juice 10 ml
• Honey 1 tbsp
• Mint leaves – 6 nos.
• Chilled water: 50 ml
• Pink salt, a pinch
• Ice cubes: 4 nos.
Method
1. Add watermelon, strawberries, avocado, lime juice, honey, mint, and pink salt to a blender.
2. Pour in chilled water and blend until silky smooth, about 45 sec.
3. Strain for extra finesse if serving corporate guests.
4. Chill for 20 min or blend with ice cubes for instant serving.
5. Pour into cold soup bowls, garnish with a mint sprig, berry slice, and a swirl of avocado cream. Serve immediately
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: deccanchronicle.com
