Chilled Summer Soup

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 pumpkin seed oil (Steirisches Kürbiskernöl PGI) over the soup. Scatter slices of crisped chorizo Ibérico and sliced Italian Parmigiano Reggiano PDO stuffed olives on top. Dust with the German smoked salt.