If there’s one variety of food I really love, it’s hot soup. Science has yet to back me up on this, but I am convinced that there is a specific section of the mouth designed to respond to heat in a positive way. I can’t speak for the human race, but in my mouth this area is located towards the back of my palate on both sides and on the back of my tongue. My theory is that when I take a big mouthful of hot soup, (as I am wont to do,) the liquid hits all of these heat receptors at once in such a way that they are stimulated to feel pleasure. Of course, if the soup is too hot I experience different results. Ouch.
What about cold soup? Does it stimulate the mouth in a different way? Is it really soup if it’s not hot? I say, yes…sort of. Chilled soups lack the ability to create that satisfying, full-mouth feel of savory hot liquids. Instead, they must rely on stimulating our other taste senses with distinctive flavors.
Classic cold soups like gazpacho or vichyssoise – a cold potato and leek soup – are perfect when you don’t want to heat up your kitchen with a hot stove. Gazpacho has the added bonus that it can be made with all raw ingredients – my mother and uncle are both eating mostly raw foods for health reasons. I made this soup for all of us when I was home for a visit last weekend. It was hot and humid so this refreshing gazpacho hit the spot. I didn’t miss the heat at all.
Gazpacho
The jalapeno gives this soup some zip. Adjust the spice level to your taste by removing or including the seeds and ribs – that’s where most of the heat is stored.
For blending:
2 cups chopped tomato
1 cup chopped cucumber
1/4 cup olive oil
1/3 cup lemon juice
1/2 – 1 jalapeno,
1 garlic clove
1 teaspoon sea salt
Freshly ground pepper
Finely chop by hand or in a food processor:
2 cups tomato
1 cup cucumber
1/2 cup red bell pepper
1/4 cup white onion
1/4 cup parsley
1/2 cup cilantro
Add the chopped ingredients to the blended ingredients. Chill for at least an hour, then taste and add more salt and pepper if necessary.
