I could eat gazpacho three times a day.
Fancy Restaurant: one that serves cold soup on purpose.
Cold soup is a very tricky thing and it is a rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot.
If the thought of cold tomato soup makes you shudder, take it from a veteran, it's like a creamy gazpacho, but in a decent society, nobody should have to find out.
People seldom think of soup for summer, so they are unusual - an interesting, unusual touch for the first course or for dessert. I find cold soups very refreshing. I serve them in cups rather than in bowls, usually, and let people sip them. You don't really need a spoon for soups that are all one consistency.
I had my first bowl of gazpacho when I was fifteen in Spain, and the impression it made was a lasting one.
Bulgarians eat tarator every single day in summer. They think of it as salad although we'd call it a soup. You can make it as thick or thin as you like depending on how much water you add. It's very practical in summer because yogurt cools the body faster than water, but the water hydrates you.
My favorite Polish foods are the soups, and particularly the sour soups, which I don't think I've ever had anywhere else. Zurek, sour bread soup, as well as chlodnik, a cold soup made with beetroot and yogurt, are really unique to Polish cuisine.
