During the dog days of summer, heat and humidity can make cooking in your kitchen feel like a living hell.
You may not want to turn on your stove or your oven due to the excessive heat.
What's a good way to cook healthy and nutritional meals without the added heat?
Even though you may think of soup as a winter food item, you might be surprised to know there's a way to make cold soups. Not only can you use seasonal fruits and veggies, but you can also turn your favorite hot soup into a chilled one.
What are some chilled soup recipes that are easy to make?
Abbie Gellman, MS, RD, shares why chilled soups are great during the hot and humid summer nights.
Cold Soup Recipes for the Dog Days of Summer
Featuring:
Abbie Gellman, MS, RD, is a professionally-trained chef and Registered Dietitian. Abbie has over 10 years of hospitality and food and beverage consulting experience and nearly 10 years of nutrition-related experience.
She received a Master of Science degree in Nutrition from Teachers College, Columbia University and completed a dietetic internship at New York – Presbyterian Hospital in NYC. Abbie holds a Bachelor of Science degree from Cornell University's School of Hotel Administration and earned her Culinary Degree from Peter Kump's New York Cooking School (now known as ICE).
In addition to working with a wide variety of food service operators, Abbie also counsels and educates patients and groups in a private practice setting and cooks privately for individual clients.
Abbie Gellman, MS, RD
Abbie Gellman, MS, RD, is a professionally-trained chef and Registered Dietitian. Abbie has over 10 years of hospitality and food and beverage consulting experience and nearly 10 years of nutrition-related experience.She received a Master of Science degree in Nutrition from Teachers College, Columbia University and completed a dietetic internship at New York – Presbyterian Hospital in NYC. Abbie holds a Bachelor of Science degree from Cornell University's School of Hotel Administration and earned her Culinary Degree from Peter Kump's New York Cooking School (now known as ICE).
In addition to working with a wide variety of food service operators, Abbie also counsels and educates patients and groups in a private practice setting and cooks privately for individual clients.