Don’t get me wrong, I’m not big on chilled soups!  But I am a soup guy and our clients love our soups.  So, I started experimenting with the classic chilled soups…Gazpacho and Vichyssoise.

For Gazpacho, I recall a most memorable version at Thomas Keller’s French Laundry in the Napa Valley.  It was impeccable and oh so fresh with layers of simple flavors accented with a few drops of a Balsamic Reduction.  After some digging, I found he never uses the milk soaked bread that so many grainy versions contain.  And that Demi Tasse serving is the inspiration for our Chilled Gazpacho.  It has been a big hit with catering and farmers market clients.

Vichyssoise is another story.  I like my Potato Leek Soup thick and hot! But lately there has been a culinary buzz about Corn Vichyssoise.  So I started playing around with combining my hot favorite with the super sweet corn one of my fellow farmers market vendors had.  And I substituted a homemade vegetable stock for my usual Free-Range Chicken stock (homemade of course).  After pureeing, I decided not to sieve it.  The result is a heartier version, similar to the consistency of my Gazpacho.  I garnish it with chopped chives and some creme fraiche.  It too has been a big hit during the summer farmers markets.

But despite how tasty these two chillers are, I still enjoy a hot bowl of soup, even in our Scottsdale 110+ degree summers.  But then again, I’m a soup guy.

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