Veggie-Heavy Chilled Soups

The stove's off, but the soup's on in Philly (and it's a cool, refreshing way to score your daily produce points, too!)
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Check out this chilled soup roundup from our Restaurant Club blog. Enjoy!

Soup might not be the first thing that comes to mind in 90-plus degree weather, but chilled soup is an entirely different story. It might just be the perfect meal for a hot August day or night. Get your spoons ready, ‘cause we’ve rounded up five restaurants around town that are ladling up cool and refreshing soups.


Bibou
Chef Pierre Calmels of the French BYO changes his menu weekly; this week he’s serving a chilled fruit soup. The chilled cantaloupe soup is garnished with a mixture of yellow watermelon and “minus 8” vinegar, and finished with a light drizzle of basil oil.
Bibou, 1009 South 8th Street, 215-965-8290

Fork
The Old City restaurant is serving a cooling summer gazpacho as their soup du jour this week. The gazpacho is made from a blend of marinated summer vegetables such as jersey tomatoes, red onion, cucumber, and jalapeno peppers, seasoned with cilantro and coriander, splashed with a little sherry vinegar, olive oil, and honey.
Fork, 306 Market Street, 215-625-9425

Lacroix
The restaurant, located within the prestigious Rittenhouse Hotel, serves an English pea soup that you can enjoy warm or chilled for lunch, dinner, or both. The creamy puree of English peas over a lavender geleé, and is poured tableside over a canelle of cardamom ice cream.
Lacroix, The Rittenhouse Hotel, 210 West Rittenhouse Square, 215-546-9000

Matyson
The Rittenhouse Square BYO is offering a sweet and refreshing take on chilled soups on their menu this weekend. They will be serving a melon and yuzu gazpacho, made with watermelon, honeydew, and cantaloupe, garnished with a salad of jumbo lump crabmeat and mint.
Matyson, 37 South 19th Street, 215-564-2925

Noble American Cookery
Farm-to-table spot serves a chilled white asparagus soup as a fixture on their standard menu. This soup is made of a puree of white asparagus (grown locally, of course), infused with aromatics, sherry vinegar, honey and Tabasco and garnished with a rhubarb puree, orange and tarragon.
Noble American Cookery, 2025 Sansom Street, 215.568.7000

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