Chill Out with Summer Soups

By Sharon Hudgins
Photographs Courtesy Sharon Hudgins

Summer is prime time for all those luscious fruits and berries that bring their bright colors and heady aromas to roadside stands, open-air markets, and the produce sections of grocery stores. Those bounties of the season are delicious to eat fresh from the orchard or field, or baked into pies and cobblers, or frozen into ice creams and sorbets. But did you know they can also be made into refreshing cold soups that are perfect for summer weather?

If the thought of eating a chilled soup leaves you cold, think again. Chilled soups have been popular in the Germanic countries for centuries. Known as Fruchtsuppen or Fruchtkaltschalen in German, these fruity-berry soups have been eaten in Central and Northern Europe ever since the first country cook discovered that she could make a simple, yet tasty and nourishing dish from ingredients that were readily available on the farm: wild or cultivated fruits and berries, dairy products such as buttermilk and sour cream, and other flavorings such as spices and wine.

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