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Kathy Gunst Takes Soup From Summer To Fall

Sep 2, 2014

A good cold soup can be the centerpiece of a summer meal. But as the weather turns colder, soups get warmer. And that got Here & Now resident chef Kathy Gunst wondering, are there soups that work better cold than hot? Is it just a matter of heating or not heating, or do you need to tweak the recipe at all?

She brings us recipes for a tomato soup that gets the gazpacho treatment for warmer weather, a potato and leek soup and a zucchini-fennel soup.

It seems almost sacrilegious to question the wisdom of Julia Child.