Perhaps the all-time favorite cold soup is our own American-made original Creme Vichyssoise Glacee creatd by the late Chef Louis Diat at the New York Ritz.
It was named for his hometown, Vichy, France, and was, of course, simply an elegant version of a popular French county potage made of leeks and potatoes.
Yogurt, buttermilk and interesing herbs and spices such as mint, cardamom, cinnamon, fennel, etc., enhance cool soups of the Middle East.
Tropical countries all over use their lush produce to make exotic cold soups of avocado, coconut, melon, strange vegetables and fish of all kinds.
: A Cookbook of Delcious Cold Dishes, June Crosby and Ruth Conrad Bateman [Gramercy Publishing Company: New York] 1968 (p.
They seem more delicate, and refresh in a quiet, serene sort of way." ---Serve it Cold!
These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry.
Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.).
Examples of old style of soup which still survive are the Flemish Hochepot, the Spanish Oilles and the French Petite Marmite... We haven't been able to pinpoint who made the first cold soup, nor where, but notable examples of this refreshment are to be found in many countries.
On this point as on many others, culinary art owes much to Careme...." ---The Complete Guide to the Art of Modern Cookery, A. And contrary to what you might think at first, just about as many are from cold lands as from the tropics or sun countries.