Cold feat

Hub chefs ladle out summer soups

By Mat Schaffer
Wednesday, July 28, 2010 - Updated 1 month ago

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Is there anything more refreshing this time of year than a bowl of chilled soup? Cold soups can be savory or sweet. They can be served as appetizers, light entrees and desserts. During the dog days of summer, they are especially welcome.

We offer for your enjoyment: Garden at the Cellar chef Will Gilson’s spicy strawberry gazpacho. A Hungarian sour cherry soup recipe that 28 Degrees chef William Kovel cadged from a friend. A velvety, south-of-the-border cold avocado soup from Ole Mexican Grill chef Erwin Ramos. Parsons Table chef Chris Parsons locavoraciously delicious chilled English pea soup with Maine crab salad. And Grill 23 pastry chef Molly Hanson’s sweet strawberry consomme.

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