If there is one food whose texture can vary greatly, it’s soup. When it comes to texture options soup is the hands down winner. Think of all the different soups you love; the warm, silky smooth cream of tomato, or the earthy, crunchiness of a hearty vegetable, and how about the thick, rugged texture of a true Texas Chili.

Soups and stews began to be referred to as “restoratives” in the 16th century when people would drink them to restore strength. The French claim the first restaurant was opened when an innkeeper in Paris, Monsieur Boulanger, began selling his special restorative, a dish of sheep’s feet and white wine.

This week since we are trying new things in the DE kitchen, I thought we would try a cold soup recipe I got from my dear friend Janet. Janet’s culinary tastes are excellent so when she suggested I try this recipe I couldn’t wait to write about it. Thanks Janet.

You could garnish this with some grated cucumber, or maybe some diced tomatoes. I’m thinking homemade croutons. I’ll put that recipe up on the community page the day this post if any one wants to try it.

As always,
Stay hungry my friends.

photo timeinc.com