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food / travel

Bowl Of Cool: The Best Summer Soups From Around The World

If you love soups in the winter, you can feel like you're missing out in the summer. But don't fear! Here's a roundup of the best soups from around the world for warm weather.

Photo of gazpacho

Gazpacho soup

Emma Albright

A bowl of warm soup on cold winter days always seems like food for the soul. So for soup lovers out there, the arrival of summer may feel a little depressing.

But fear not! Cold soups are still a great option when the weather is warm. From light, refreshing soups to rich and creamy ones, here’s a list of cold soups around the world that will fulfill your winter cravings and help you cool off on a summer afternoon.

🇧🇬 Bulgaria's tarator

Bulgaria has one of the freshest and lightest cold soups ever made. Tarator is made from plain yogurt and cucumber. Bulgarian yogurt is known for its taste and is a key part of Bulgarian cuisine. Most dishes include yogurt in their soups, salads, desserts and sauces. The secret of Bulgarian yogurt lies in a small bacteria called Lactobacillus Bulgaricus, which causes the milk to ferment and create the unique flavor. An easy recipe that also helps your gut!

🇪🇸 Spain’s gazpacho

Photo of gazpacho soup

Gazpacho is a typical Spanish cold soup using tomatos, bread, and vinegar topped with croutons.


Spanish gazpacho is a classic. Originally from Andalusia, the recipe stems from peasants and laborers who used dry bread dipped in water and mixed with tomato. The name Gazpacho actually stems from the Arabic origin meaning “soaked bread”. And now the Andalusians in Southern Spain have also come up with a meaty twist. Just add some hard-boiled eggs and some Iberian ham (jamón ibérico) if you’re craving that extra protein to turn the basic gazpacho into a full course meal!

🇱🇹 Lithuania’s beet soup

Photo of beetroot soup

Beetroot soup

Igor Golovniov/ZUMA

Another delicious summer soup is Lithuania's beet soup. The ingredients include kefir, cucumbers and beets. The soup even has its own national festival called the “Pink soup fest”. According to Lithuanian public broadcaster LRT, the first event will take place in June and is set to become an annual tradition. The aim of the festival is to present modern variations on the Lithuanians' favorite soup. Although every Lithuanian knows the traditional recipe, famous chefs will demonstrate how to improvise and create new versions of the meal.

🇰🇷 Korea’s naengmyeon

Naengmyeon is a cold noodle soup and a favorite treat in Korea. Buckwheat and starch noodles are placed into a cool beef broth accompanied by pickled radish, slices of hard-boiled eggs, and Korean pear, with all of the ingredients seasoned with mustard and vinegar. Buckwheat noodles originate from North Korea, but after the Korean War, the dish became popular throughout the country regardless of the season. Are you craving a cold soup yet?

🇫🇷 France’s Vichyssoise

Photo of Vichyssoise soup

Vichyssoise soup is made out of leeks, onions and potatoes.

Huy Mach/St Louis Post-Dispatch/Zuma

This French soup is made out of leeks, onions, potatoes, cream and chicken stock. Its history is disputed: some food historians claim the soup invented by French chef Jules Gouffe in 1859. Others say the original creator was Louis Diat, a French chef working at the New York Ritz-Carlton, who was inspired by the potato and leek soup of his childhood, so he named the soup after his hometown of Vichy. Either way, what's not up for debate is how delicious Vichyssoise is.

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food / travel

Pasta v. Fascists: How Italy's Staple Dish Became A Symbol Of Resistance

Pasta may not be considered controversial today, but it played an important role during Italy's fascist years, particularly in one family's celebration of community and liberation.

Photo of the Cervi family.

Photo of the Cervi family, whose seven children were shot by the Fascists on December 28, 1943, at the Reggio Emilia shooting range.

@comunisti_alla_ribalta via Instagram
Jacopo Fontaneto

ROME — Eighty years ago — on July 25, 1943 — the vote of no confidence by the Grand Council of Fascism, leading to Benito Mussolini's arrest, set off widespread celebrations. In Campegine, a small village in the Emilian province, the Cervi family celebrated in their own way: they brought 380 kilograms of pasta in milk cans to the town square and offered it to all the inhabitants of the village.

The pasta was strictly plain: macaroni dressed with butter and cheese, seen as more of a "festive dish" in that period of deprivation. As soon as the Cervi brothers learned about the arrest of Mussolini, they procured flour, borrowed butter and cheese from the dairy, and prepared kilos and kilos of pasta. They then loaded it onto a cart to distribute it to their fellow villagers. Pastasciutta (dry pasta) specifically regards dishes with noodles that are plated "dry", not in broth. That would disqualify soup, risotto, ravioli...

Even though pastasciutta is the most stereotypical type of pasta today, it had a complicated relationship with the government during Italy's fascist years.

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