Chilled soups are the perfect thing to make during the summer. Often all you need is a blender. The only thing you have to be careful of is that you don’t want the soup to come out like a smoothie. You’ll often be thinning it and adjusting so it’s the right viscosity.
Here’s a chilled borscht we’ve been making using all the beets coming out of farms these past 2 weeks. It has beets, sour cream, and horseradish. We garnish with dill, chopped cucumbers and chopped beets.
We’ve gotten such a good response to our chilled soups that Vincenzo’s going to teach an entire class on them. Sign up here.