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A new twist on chilled soups

ProChef SmartBrief | Jul 30, 2015

Chilled soups are perfect for the summer, and there is a host of options beyond tomato gazpacho. For a new twist on cold soup, chef Jamie Bissonnette chooses a variety of white vegetables for a creamy texture. "Litchis are in season right now, so I'll take litchis and all kinds of white vegetables -- maybe white bell peppers, white carrots, white onions, the white part of scallions, fresh garlic -- and add some almond milk, and make a beautiful gazpacho that looks great," he said. "It's completely blonde. It's got a lot of the same characteristics as a gazpacho but it's a little bit rich, a little bit acidic and definitely creamy." The Wall Street Journal (tiered subscription model) (07/29)


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ProChef SmartBrief | Aug 03, 2015

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ProChef SmartBrief | Jul 28, 2015

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ProChef SmartBrief | Jul 29, 2015

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ProChef SmartBrief | Jul 31, 2015


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