I think the problem is in calling it a soup or a bisque. Coulis, would be a better term. But then again if you have a few of those dirty martinis, you won't care what it's called.
Dave, just for laughs I'm trying that next time I sail. When the waiter asks for my key card, I'm gonna ask what he needs that for the soup's supposed to be included! Pour that mango rum thingy in a bowl and bring on my next course!
Vichyssoise and Gazpacho are not categories, but specific names of two cold soups. Vichyssoise is potato and leek soup. Gazpacho has gone far beyond it's origins and bears more resemblence to a bowl of salsa than the cold bread soup it started out as. Bisque is a category - and it essentially is just a pureed soup although it most commonly is made with some sort of shellfish such as lobster, crab, shrimp. But vegetable bisques are also common (tomato for instance).
I happen to like bisques very much since they are so full of flavor and depth.
I swear they just open a bottle of Pace for some of those concoctions. Makes you want to say, "I could have had a V8". A good Gazpacho is fresh, full flavored, light, has a crisp finish and is satisfying.
I can't wait to try the cold fruit soups, I can't imagine what they would taste like.
Linear Mode
