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Features

When we think of soup we think of cold winter nights. A big pot of chili simmering for hours on the stove or maybe gallons of chicken noodle to “cure what ails ya.”

For hundreds of years, people around the world eat certain soups in the summer to cool down and replenish nutrients zapped away by the summer heat.

Some soups are cold like gazpacho and melon soup, others are served warm or room temperature like summer minestrone.