My Russian fiance’ Anatoli Peter Aizenman… his mom made homemade Russian Borscht… Omg I hate cold beets but her Borscht was awesome. She’d just made it -put in fridge to cool. However it wasn’t cold all the way through. Cold abt 2/3 thru & warm. Sour cream on top. My God so good. Gazpacho - I’ve had 2 I like. In Palm Beach, Fl restaurant right next to Testas that made homemade gazpacho. Had cucumbers that were peeled & sliced elongated. Then sour cream on top (if u wanted it) & then I love Wolfgang Pucks gazpacho recipe. I made it & it was awesome. Gazpacho on a very hot day in South Fl is the bomb.
We went on a cruise a few years ago and they offered chilled fruit soups at the buffet. We really enjoyed them, more as a dessert than a starter - they tasted like melted fruit ice cream, only not as sweet as normal ice cream.
It was the greatest night of my life; I had been invited to the Captain’s table. I had only been with the company FOURTEEN YEARS. Six officers and me… they called me “Arnold!” We had gazpacho soup for starters… I didn’t know that gazpacho soup was meant to be served cold. I called over the chef and told him to take it away and bring it back hot! So he did… the looks on their faces still haunt me today! I thought they were laughing at the chef, when all the time they were laughing at me as I ate my piping hot gazpacho soup! I never ate at the Captain’s table again. That was the end of my career.
I love cold soups! Cucumber avocado soup is my jam. So many good recipes out there, but the basics are at least one cuke, one reasonably sized avocado, dairy (I usually use yogurt or buttermilk), savory broth of some kind (I usually use chicken, but you can go with veg to keep it vegetarian), fresh herb like cilantro, basil, mint, parsley or dill, some ground cumin, cayenne and paprika, and of course, plenty of salt to help bring out those flavors. It goes really well with crab, and one of my favorite versions gets topped with a swirl of some herb-infused oil.