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If you use very cold ingredients (about 30 minutes in the refrigerator should do it), your blended soup will chill more quickly.

Source: Martha Stewart Living, July 2012
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  • Tnoyes
    4 JAN, 2015
    This is a favorite summer soup for me...it tastes and smells like summer!!! I agree, add some lemon juice to stop it from darkening but definitely a favorite!!
    Reply
  • Alex_at5280
    10 AUG, 2012
    If you are thinking of making this, be aware that it needs to be eaten SOON after it's made. I made a batch in early afternoon, and it was browning by dinner time. (Plastic wrap laid on the surface of the soup helps, as does adding some acid) I love the concept for this recipe, but it really needed some acid to brighten up the flavor, cut some of the richness, and most importantly, keep the soup from browning so fast. (I added the juice of one lemon.)
    Reply

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