The Big Chill Trivia Quiz

Answer: Garlic

Ajoblanco is a traditional cold soup from Andalusia in southern Spain and is often considered one of the oldest surviving examples of cold soup in European cuisine. Its name comes from the Spanish words "ajo" (garlic) and "blanco" (white), referring to garlic as the defining aromatic ingredient, even though the soup's pale, creamy texture is actually created by ground almonds and bread.

Historically, ajoblanco is thought to predate the introduction of tomatoes to Europe, making it part of the pre-gazpacho culinary tradition. It was originally a simple rural dish made from readily available ingredients: stale bread, almonds, garlic, olive oil, water and salt. Over time, it evolved into a refined cold soup often served chilled during hot summers.

A modern serving of this soup includes grapes or melon to provide a contrast to the savoury, nutty base by adding sweet and fresh notes. This combination is one of the reasons ajoblanco remains so widely appreciated in Spanish cuisine today.

Answer: Borscht

Cholodnik is closely related to the beetroot soup borscht. While borscht is typically served hot with a richer broth containing ingredients such as cabbage, meat or beans, cholodnik is a lighter, more refreshing alternative designed for the summer months.

Both soups have beetroot as a common ingredient, which gives them their characteristic colour and subtle earthy sweetness. However, cholodnik replaces the hot broth with a chilled base, often made from kefir, sour milk or diluted sour cream. Fresh ingredients such as cucumbers and herbs like dill are added, as well as sometimes boiled eggs, creating a dish that is both cooling and nourishing.

Historically, the relationship between hot and cold beet soups reflects seasonal eating patterns in Eastern Europe, where hearty, warming dishes were essential in winter, while lighter, fermented or dairy-based meals were preferred in summer. This culinary duality can be found across the region, with many dishes existing in both warm and cold variations.

Answer: Lithuania

Saltibarsčiai is the Lithuanian version of a broader Eastern European tradition of cold beetroot soups, closely related to the Russian and Ukrainian cholodnik. In Lithuania, however, it has developed a particularly strong cultural identity and is widely regarded as a national summer dish rather than just a regional variation.

The soup is made with beetroot combined with kefir or buttermilk, which gives it its vivid pink colour and distinctly tangy, refreshing taste. Fresh ingredients such as cucumbers, dill and spring onions are essential, and hard-boiled eggs are often added, either chopped into the soup or served on the side. The cold soup is typically served alongside boiled potatoes, which are eaten separately.

Historically, the dish reflects the agricultural and dairy-based food culture of the Baltic region, where fermented milk products were widely used both for preservation and flavor. Over time, saltibarsčiai evolved from a practical summer meal into a symbolic national dish in Lithuania, especially associated with warm-weather dining and outdoor eating.

Answer: Korea

Naengmyeon is a traditional Korean cold noodle soup that originated in the northern regions of the Korean Peninsula. Harsh winters and hot summers made contrasting food styles practical and culturally significant in this area. It is believed that the dish developed during the Joseon dynasty, and it was originally more common in the colder northern provinces, particularly in areas that are now part of North Korea.

There are two main modern variations: mul naengmyeon, which is served in a chilled beef or dongchimi (radish water kimchi) broth; and bibim naengmyeon, which is mixed with a spicy sauce instead of soup. The noodles are typically made from buckwheat, which is sometimes mixed with sweet potato or arrowroot starch to give them their distinctive chewy texture.

Historically, naengmyeon was considered a winter dish in the north because the cold climate made it easy to prepare icy broths. Over time, especially after the Korean War, it spread across the entire Korean Peninsula and became strongly associated with summer dining as people in the south adopted and adapted it for hot weather. Today, naengmyeon is a well-known dish in both South and North Korea and is often eaten in specialised restaurants.

Answer: Bread

Salmorejo is a traditional cold soup from Andalusia in southern Spain, particularly associated with the city of Córdoba. Although it is closely related to gazpacho, it differs in texture and composition. While gazpacho is lighter and more liquid, salmorejo is notably thicker and creamier.

It is primarily made from ripe tomatoes, stale bread, olive oil, garlic and salt. The significant quantity of bread blended with the tomatoes and olive oil gives salmorejo its dense, velvety consistency. This results in a smooth emulsion rather than a liquid soup. It is typically served cold and is often topped with chopped hard-boiled egg and cured ham (jamón).

Historically, salmorejo originated as a humble rural dish, created as a way to use stale bread and seasonal tomatoes. Over time, it has evolved from a basic farmhouse preparation into a refined dish served in restaurants throughout Spain. Today, salmorejo is especially popular in the warmer months and is considered a staple of southern Spanish gastronomy.

Answer: bilberries

Blåbärssoppa is a traditional Swedish dish made primarily from bilberries (often referred to as wild blueberries in English). Despite its name, it is more accurately based on European bilberries, which are smaller and darker than cultivated blueberries and have a more intense, slightly tart flavour. The soup can be served either warm or cold, which makes it flexible as both a comforting meal and a refreshing drink.

In Swedish cuisine, blåbärssoppa has a long history as a simple, nutrient-rich dish made from foraged berries. It is usually slightly thickened with starch and sweetened to create a smooth, drinkable consistency. Due to its high energy content and easy digestibility, it has become particularly popular in situations where quick nutrition is important.

A particularly distinctive aspect of blåbärssoppa in modern Sweden is its association with endurance sports. It is commonly served at major cross-country skiing events and long-distance races such as Vasaloppet, where participants consume it for quick carbohydrate and fluid replenishment.

Answer: Kvass

Okroshka is a traditional cold soup widely enjoyed in both Russian and Ukrainian cuisine, especially during the summer months. Its name comes from a word meaning "to crumble" or "to chop", which reflects the preparation method: a mix of finely diced ingredients such as boiled potatoes, cucumbers, radishes, eggs, fresh herbs and often cooked meat or sausage.

What makes okroshka particularly distinctive is its liquid base. The most traditional version uses kvass, a mildly fermented beverage made from rye bread, which gives the soup a slightly sour, yeasty flavour. This creates a refreshing contrast to the crisp vegetables and savoury components. In modern variations, kefir or diluted sour cream is also commonly used, resulting in a creamier texture.

Historically, okroshka developed as a practical dish that combined leftover ingredients with readily available drinks like kvass. Its composition reflects the resourcefulness of rural cuisine, where minimising waste and using seasonal produce were essential. The fermentation element also added nutritional value and helped preserve ingredients in warmer weather.

Answer: A light starter or side dish

Naengguk is a category of traditional Korean cold soups that is distinct from noodle-based dishes such as naengmyeon. Typically served chilled, it is designed to refresh the palate, especially during the hot summer months. The base is usually a clear broth made from water, vinegar and soy sauce, and sometimes kelp or dried anchovy stock is added to give it a light and clean flavour.

Unlike richer soups, naengguk is characterized by its simplicity and low calorie content. Common ingredients include cucumber, seaweed, radish, or even cold chicken or beef slices in some regional variations.

Historically, naengguk developed as part of Korea's seasonal eating traditions, where food preparation closely followed temperature changes throughout the year. Cold soups like naengguk were especially valued in summer as a way to stimulate appetite while avoiding heavy, warming meals.

Answer: Sour cherries

Meggyleves is a traditional Hungarian cold soup made primarily from sour cherries (meggy), which give it its characteristic sweet-and-tart flavor. It is particularly popular during the summer months when fresh cherries are in season. The soup is prepared by gently cooking sour cherries in water with sugar and a pinch of salt, sometimes adding cinnamon or cloves. Once cooled, sour cream or cream is often added to give the soup a smooth, slightly tangy texture and balance the fruit's acidity. Unlike many savoury cold soups, meggyleves is distinctly sweet, placing it closer to the dessert or fruit soup category, although it is traditionally served as a starter.

Historically, meggyleves reflects the strong Central European tradition of fruit soups, where seasonal fruits were preserved and transformed into both sweet and savoury dishes. Hungary in particular has a long culinary history of incorporating sour fruits into everyday cooking, balancing richness with acidity.

Today, meggyleves remains a popular summer dish in Hungary and neighbouring regions. It is commonly served in homes and restaurants during hot weather, valued for its refreshing quality and simplicity. Although recipes may vary slightly from one household to another, the combination of sour cherries and a creamy, chilled base is what defines this iconic dish.

Answer: gazpacho

Gazpacho is a traditional cold soup from southern Spain, with its strongest roots in the Andalusian region. It originated as a humble peasant dish long before tomatoes were introduced to Europe. Early versions were made with bread, garlic, olive oil, vinegar and water, creating a simple and refreshing dish that was well suited to the hot and dry climate of southern Spain.

After tomatoes were brought from the Americas, they became the defining ingredient of the modern version of gazpacho. Today, it is typically made by blending ripe tomatoes with cucumbers, peppers, garlic, olive oil, vinegar, bread and salt. The result is a smooth, chilled soup with a balance of acidity, freshness and light body.

Gazpacho is one of Spain's most internationally recognised dishes and a symbol of Mediterranean cuisine. It is served both in traditional homes and modern restaurants, often as a starter during summer meals. Variations now exist across Spain, including fruit-based versions such as watermelon or strawberry gazpacho, but the classic tomato-based recipe remains the standard reference worldwide.