Cereal is cold, and I’m still not entirely convinced that gazpacho should be considered a soup. Delicious, sure, but soup? No, it’s cold. Soup is hot. Cereal is just cereal, and gazpacho is a veggie smoothie.
If you make a tomato soup and then wait for it to cool down, did you just make soup then make a veggie smoothie? Or does it transform at a certain temperature?
Asking the serious questions. I’ll say, that to my idea of the definitions, intent matters. If your goal was to make a veggie smoothie, then it wasn’t properly tomato soup when it was hot, just an unfinished cooked veggie smoothie that happens to be just like tomato soup. If your goal was tomato soup, then it’s not a veggie smoothie, just tomato soup that has gone cold and is no longer ready to eat until it has been reheated. I’ll support this take by claiming that a good cook would adjust the ingredients to make the result more delicious at the intended serving temperature, thus making ideal recipes for either actually different after all. (And we’ll just stick with the culinary meaning of vegetable, ignoring that botanically speaking, tomatoes are a fruit.)
Intent makes sense. It would make me ponder another question though. What if intent is unknown? If you come across a veggie smoothie/tomato soup, would it be unknown until you find the chef? Or like Schroedingers soup?
Cereal is cold, and I’m still not entirely convinced that gazpacho should be considered a soup. Delicious, sure, but soup? No, it’s cold. Soup is hot. Cereal is just cereal, and gazpacho is a veggie smoothie.
If you make a tomato soup and then wait for it to cool down, did you just make soup then make a veggie smoothie? Or does it transform at a certain temperature?
Asking the serious questions. I’ll say, that to my idea of the definitions, intent matters. If your goal was to make a veggie smoothie, then it wasn’t properly tomato soup when it was hot, just an unfinished cooked veggie smoothie that happens to be just like tomato soup. If your goal was tomato soup, then it’s not a veggie smoothie, just tomato soup that has gone cold and is no longer ready to eat until it has been reheated. I’ll support this take by claiming that a good cook would adjust the ingredients to make the result more delicious at the intended serving temperature, thus making ideal recipes for either actually different after all. (And we’ll just stick with the culinary meaning of vegetable, ignoring that botanically speaking, tomatoes are a fruit.)
Intent makes sense. It would make me ponder another question though. What if intent is unknown? If you come across a veggie smoothie/tomato soup, would it be unknown until you find the chef? Or like Schroedingers soup?
I’ll just assume whichever way tastes better. Give the unknown chef the benefit of the doubt.