— Noted.

Chilled soup.

Back from a splendid vacation in Palm Springs, and I can’t stop thinking about the chilled corn soup I had at this Austrian restaurant. I know what you’re wondering — corn soup, Palm Springs, Austrian food? But it all made sense at the time (could have been the 112° desert heat)! Found a recipe to try to replicate:

From Bon Appetit:

Chilled Corn Soup with Lobster Salad


Photo by Ditte Isager


Speaking of chilled soup makes me think of my all-time favorite, first tasted when traveling in southern Spain. It’s a creamy version of a standard gazpacho, but made creamy by adding bread. Recipe here!

Gazpacho Andaluz from Saveur

1 comment
  1. Recipe: gazpacho from Seville. | Noted. says: July 31, 201511:49 am

    […] interesting, because it skips using bread, something I always thought was integral to the creamy Andalusian gazpacho I know. Julia Moskin’s story behind it is fascinating. Excited to give it a try. Also, the […]

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