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Advancements in science enabled soups to take many forms...portable, canned, dehydrated, microwave-ready.

"Pocket soup" was carried by colonial travellers, as it could easily be reconstituted with a little hot water.

The ways to make Spain's iced salad-soup, Gazpacho, are without number...

Yogurt, buttermilk and interesing herbs and spices such as mint, cardamom, cinnamon, fennel, etc., enhance cool soups of the Middle East.

The Danes dote on chilled buttermilk soups, and all Scandinavians and Finns as well enjoy their cold fruit soups as a first course or dessert.

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The main thing to remember is that cold soup must be really cold, just as hot soup must be really hot, to be good. A quick way to get soup very cold is to pour it into the ice tray of the refrigerator.

It is only the liquid part of these classical dishes which has retained the name of soup. 65) [NOTE: Escoffier's notes regarding soup classification and serving are also contained in this book.] Recommended reading: Cold soup. We Americans are not collective fans but we are intrigued. And we're inclined to agree with much of this praise. The idea may be so strange to a number of us and so different from the bracing stimuli of hot soup, it might be necessary to adjust our mental taste reflexes to the delicacy, the soothing quiet effect of chilled soup.

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