Summer can be a sad season for those of us who are soup obsessed. A bowl of warm stock layered with flavor and swimming with hearty substance thrills a soup lover’s core. The Texas heat steals this joy.
The bright side of this conundrum is the opportunity to construct lovely and light-bodied cold soups. Summer’s plenty provides home cooks with produce abounding in concentrated flavors ready to be extracted and utilized in a satisfying liquid meal.
Cold soups tend to be pigeonholed — chop up raw vegetables, place into a blender and blitz. Rustic gazpacho! While this is a reasonable and delicious way to make a variety of cold soups, it is not the only one.
I cringe to suggest this to my fellow North Texans, but alas, here I go. Creating a concentrated stock with a base flavor is the way to build a light and flavorful cold soup. A one-hour simmer may seem like purgatory this time of…