The flavors of foods, when eaten cold, tend to be hidden, making it imperative that you start with the freshest, most flavorful ingredients. Fresh herbs, ripe sweet fruit, and just-picked vegetables will make the most satisfying chilled soups.
Season your chilled soup while you prepare it, keeping in mind that the final product will be chilled and that some of the flavors may be masked.
Most chilled soups will taste better if made a few hours or even a day or two in advance. This gives the flavors time to marry.
Of course, if you can't wait, your soup can be prepared and eaten right away. To chill the soup without watering it down, add a handful of ice cubes in place of some of the liquid.
Be creative in how you serve your chilled soup. Martini or wine glasses are impressive for a first course, while a shot glass is fun for a cocktail party appetizer. Chill your bowls or glasses before adding the soup to keep it nice and cold.
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