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.