Chilled Summer Soup: A European Summer Classic, Reimagined
4
servingsChilled soups using summer ingredients can be found all over the European Union, from France’s vichyssoise, Spain’s gazpacho and salmorejo, Bulgarian Tarrator, and German Kalte Gurkensuppe. Chef Rebecca Peizer from The Culinary Institute of America shares her own version – a light, bright, and flavorful tomato soup featuring two standout ingredients with EU geographical protections. Italian olives stuffed with Parmigiano Reggiano PDO bring umami and texture. This iconic cheese may only be produced in a handful of provinces in Northern Italy and must follow strict methods from raw milk sourcing to minimum aging times—safeguarded by the Protected Designation of Origin (PDO) label. The finishing drizzle of Austrian Steirisches Kürbiskernöl PGI (Pumpkin Seed Oil) adds richness and color. This oil must be made from pumpkins grown in Austria’s Styria region and traditionally pressed, giving it a deep green hue and nutty flavor. The Protected Geographical Indication (PGI) status ensures its link to local practices and regional identity. These labels help preserve Europe’s food heritage while assuring chefs and consumers of a product’s origin, integrity, and excellence.
Ingredients
- Soup
- 40 g
Romanian salted crackers
- 60 g
Water
- 680 g
Croatian tomato sauce
- 2 g
Polish paprika
- 3 g
German smoked salt
- 13 g
French red bell pepper & espelette pepper vinegar
- 50 g
Greek garlic-infused olive oil
- Garnish
- 50 g
Spanish Chorizo Ibérico
- 10 g
Greek garlic-infused olive oil
- 5 g
Steirisches Kürbiskernöl PGI (Austrian pumpkin seed oil)
- 8 ea.
Italian olives stuffed with Parmigiano Reggiano PDO, sliced crosswise
- 1 g
German smoked salt
Directions
In a small bowl, soak the Romanian salted crackers in the water for 10 minutes.
In a blender, place the soaked crackers and water, Croatian tomato sauce, Polish paprika, German smoked salt, and French red bell pepper & espelette pepper vinegar. Blend on high until smooth.
With the motor running, slowly stream in the garlic infused olive oil from Greece until incorporated. Transfer to a serving bowl and reserve.
Remove the outer skin from the chorizo Ibérico from Spain and slice it paper thin.
Heat the garlic infused olive oil from Greece in a small frying pan. Fry the Ibérico chorizo until slightly crisped, 1 to 2 minutes. Drain them on paper towels to remove any excess fat.
Place drops of the Austrian Steirisches Kürbiskernöl PGI (pumpkin seed oil) over the soup. Scatter slices of crisped chorizo Ibérico and sliced Italian olives stuffed with Parmigiano Reggiano PDO on top. Dust with the German smoked salt.
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