Fall soup doesn't necessarily mean hot and hearty. And chilled soup doesn't have to be gazpacho. When temperatures soar, cold soups high on flavor using seasonal produce will keep you cool and well-fed.
After living in sunny Southern California for more than 20 years, I still have not adjusted to the relentless summer heat continuing well into October. Just as I was preparing to put up a pot of pumpkin soup earlier this week, temperatures soared into the 90s. Foiled by Mother Nature yet again, I had to look for plan B. Fortunately, remnants of summer produce as well as veggies that cross seasonal boundaries are readily available.
The carrots in this recipe are “glazed,” meaning that they are cooked in a little bit of liquid and butter until the liquid evaporates and the vegetables become coated with the shiny, sweet reduction of the cooking liquid. Ajo blanco is a popular Spanish cold gazpacho made primarily of bread, crushed almonds, garlic, olive oil, salt and sometimes vinegar. It is usually served with grapes or melon.
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