Show Notes

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In this episode of More Plants, we’re diving into chilled soups for summer — inspired by the classic cold soups of Spain.

You’ll hear about the history and origins of gazpacho, salmorejo, and ajo blanco, including how Spanish chilled soups evolved from older peasant recipes and regional influences. We also explore other chilled soups from around the world, from cold borscht to tarator and vichyssoise.

You’ll learn:

• How Spanish chilled soups developed historically.
• What makes a great chilled soup base.
• Easy blender soup ideas for warm weather.
• How to build flavor, texture, and balance.
• Garnishes and toppings that make cold soups shine.
• Why fruit is an ingredient often included in chilled soups in Spain and why you'll love it

Whether you want something light for lunch, a no-cook dinner, or a new way to enjoy summer produce, this episode will give you plenty of plant-based meal inspiration.

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