Can't decide whether to serve your grandmother's recipe for cold carrot soup or that green-pea purée you saw in Food &Wine last month? Why choose at all?
For your next lunch or dinner party, make the soup course a course célèbre by ladling two kinds of cold soups into each bowl. The visual effect, akin to a Rothko on a plate, will be just as fresh as the contents. And any combo of cold, single-tone purées, from vichyssoise to borscht, will do.
Chef Michael Tong is the owner of Toronto's Sublime Catering.