Most cold soups that I’ve had and liked had something acidic or sour in them - I think it brightens the flavor in cold dishes (which tend to suppress flavors a bit).
To modify this one, I’d use • some citrus (lime juice, to enhance the lime leaf flavor) • some good wine vinegar • some fermented or acidic dairy. For example, a bit of buttermilk mixed in. Or yogurt as a garnish. Good luck with this and please tell us how it works out.
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To modify this one, I’d use
• some citrus (lime juice, to enhance the lime leaf flavor)
• some good wine vinegar
• some fermented or acidic dairy. For example, a bit of buttermilk mixed in. Or yogurt as a garnish.
Good luck with this and please tell us how it works out.