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Tropical countries all over use their lush produce to make exotic cold soups of avocado, coconut, melon, strange vegetables and fish of all kinds.
Perhaps the all-time favorite cold soup is our own American-made original Creme Vichyssoise Glacee creatd by the late Chef Louis Diat at the New York Ritz.
Canned and dehydrated soups were available in the 19th century.
These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry.
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Escoffier, first translation of Le Guide Culinaire  by H. Russia makes a meaty hot borsch, but their chilled beet borsch is much more popular and more of a classic.
New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato..all variations on the same theme.
Soups were easily digested and were prescribed for invalids since ancient times.
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