The first chilled soup I made turned out so well that I just had to make another! Now for all of you smart-alecks out there, no, this is not really a vichyssoise. A true Vichy is a leek and potato soup with tons of cream. But to me the term implies a chilled potato soup, which is at its core what this soup is. Because I had a feeling that I would miss green things for the few days after wisdom teeth surgery, I added zucchini and a whole bunch of spinach. Instead of cream, I used lemon to really take it to the next level. It's pretty much the same process as the Carrot Ginger soup, except for the last few minutes of cooking.
In two days I am getting my wisdom teeth out. All four of them. I had an inkling that it wouldn't be a picnic, but I was definitely not prepared to hear that I would not be attending picnics of any kind for a week--my cheeks would be swollen and bruised, and I wouldn't be able to chew (or suck through a straw!) for about 5 days. Needless to say, I did some serious panic grocery shopping. Inspired by Mark Bittman's timely column from last Sunday's New York Times Magazine, I decided to make a cold soup that would be both tasty and healthy--and that I could drink from a mug. Here is Chilled Carrot Apple Ginger Soup!
