Are chilled soups cooked first and then for service?

1. Cooked and then chilled:

This is the most common method. The soup is cooked traditionally, usually on the stovetop or in a slow cooker. Then, it's allowed to cool completely before being chilled in the refrigerator. This allows the flavors to meld and the soup to thicken.

2. Chilled without cooking:

Some chilled soups, like gazpacho, are made with raw ingredients that are blended together and then chilled. This method relies on the freshness of the ingredients for flavor.

3. Partially cooked and then chilled:

Some recipes call for partially cooking ingredients before blending and chilling. This can help soften tougher vegetables or create a smoother texture.

Therefore, not all chilled soups are cooked first. It depends on the specific recipe and ingredients used.

Here's a quick guide:

* Cooked and chilled: Cream of cucumber soup, chilled tomato soup, chilled potato soup

* Chilled without cooking: Gazpacho, avocado soup, watermelon soup

* Partially cooked and chilled: Cold pea soup, chilled butternut squash soup

Let me know if you have a specific chilled soup in mind, and I can give you more detailed information about its preparation method.