Today is National Vichyssoise Day. While Vichyssoise is French-inspired and named in honor of Vishy, France, it was actually created in New York City. Chef Louis Diat introduced the world to his dish, Crème Vichyssoise Glacèe, at the Ritz-Carlton in 1917. Although his soup was served cold, it was inspired by a traditional French soup of potatoes and leeks that he prepared with his grandmother in his birth town of Bourbon-Lanchambauld, near Vichy.
What is Gazpacho? Why, thank you for asking. It’s a soup served cold. As a chilled soup, it is popular throughout Spain, particularly during the hot months of summer. Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle. Today most of us use a blender or food processor rather than the laborious method of the past.