We’ve experimented on and off with chilled soups, mostly for special events. Then last year Lindentree Farm had a bumper crop of tomatoes, so we made gazpacho every day in August. It was a huge success. So we’ve decided to make chilled soups a regular item on the menu. We’re making them from scratch on board every location.
If you ate with us today, you got to try Rolando’s chilled cucumber mint soup. A little yogurt, a little garlic, blended til smooth.
This slot on the menu brings up a bunch of room for experimentation. You can expect: cold borscht, chilled pea, vichyssoisse. There’s a customer at MIT who’s dying for us to try a chilled cherry soup he ate in Hungary. And then as we move into deep summer the slot will start to evolve. And you’ll start to see tomatoes.
