Ten cold gourmet soups perfect for summer

Companies that cold soups They are an icon of traditional Spanish cuisine that is not afraid to renew itself. With truffle and asparagus, with ginger ice cream, with roasted tomatoes and tarragon or to drink with a straw in a scoop of ice.

Today Summum We celebrate the arrival of good weather by selecting the best cold soups of the season. From the most classic to the most creative, exclusive and gourmet.

Dani García: Andalusia with 3 stars

He is a TOP chef and the best ambassador that Andalusian gastronomy can have. The chef Dani Garcia pays tribute to cold soups in each of the establishments in its group. If in Sea Wolf we found a creamy salmorejo, in BiBo we can taste your classic Cherry Gazpacho served with fresh cheese ice cream, anchovies, pistachios and basil.

In its Marbella embassy, ​​which this year shows 3 Michelin stars, the tasting menu (220 euros per person) reviews the landmarks of García’s cuisine. Here we find both the Malaga Ajoblanco, herring roe and prawns as well as the famous Nitro tomato, green gazpacho and shrimp.

Bacira: cold soups with a fusion touch

The letter Bacira, which merges Asia with the Mediterranean, is renewed with the arrival of high temperatures. With the summer they return to this Madrid restaurant various cold soups, which combine traditional ingredients with the most exotic.

We can start with an aperitif of Melon cream with yuzu shake and ham powder and continue with some dice of wild salmon marinated with green tea and jalapeño salmorejo with black olive and cheese. Or rather some smoked sardines with coconut garlic, figs, grapes and Pedro Ximénez. Finally, the Cherry gazpacho with prawn tartare and ginger ice cream welcomes the best season of the year in style.

Pakta: pushing the limits

It is a cold soup, but it is not. It is not eaten with a spoon, rather it is drunk with a straw. But this does not mean that it is a cocktail, because it does not contain alcohol either. And, if you want to get out of the traditional, there are probably no other establishments in Spain like the ones it leads Albert Adrià.

In these weeks, the Nikkei cuisine restaurant Pakta adds to its gastronomic offer the welcome plate of almendruco: it is served inside an empty ice sphere and contains green almond shells, salt, water and orange juice. One more of the Magic Tricks to those who have us accustomed.

La Bien Aparecida: the ajoblanco, even more elegant

Garlic, bread crumbs soaked in water, olive oil, raw almonds, vinegar, salt and, to decorate, some grapes. The White garlic it is perhaps the most elegant and refined cold soup. And one of the most attractive when it comes to cooking.

Located in one of the most exclusive streets of the capital, The Well Appeared reinterpret this traditional dish by adding tomato, celery and cauliflower. Beauty and freshness.

Rocacho: the salmorejo that forgets the land

Under the slogan “Gastronomy without artifice”,Rocacho Its gastronomic proposal is based on both rice and fire, which turns meats (such as those from El Capricho, considered one of the best in the world), fish and seasonal products into a real luxury.

With roots deep in the ground, this restaurant winks at cold soups with a Salmorejo with fruits of the sea. To try.

La Malaje: all the charm of the South

Old-fashioned gazpacho without crushing, Cordovan salmorejo with natural bonito, Ajoblanco with apple and smoked sardine, Carpaccio of white prawn with ajoblanco. As a good Andalusian it is, the restaurant The Malay bet firmly on cold soups. In summer, even more so.

And it is that there is probably no gastronomic path faster and safer than these soups to get to the diner all the magic of the south.

Fismuler: ¡Green power!

Minimal, elegant, hooligan, very (always) fashionable. Fismuler It is one of the essential addresses in Madrid and Barcelona. To have a good time, eating, but also listening to live music.

Here the protagonist is the product. And if you want a hint above all the others: let yourself be guided by the green. His plate green pods with pea cream, made with various types of pods, broad beans and mini peas from Maresme is a true marvel. Secondly, his version of gazpacho It has rigorously green tomatillos and peppers, melon, cucumber, coriander, sherry, chives, mint, bread and extra virgin olive oil. Like green.

Cobo Vintage: the version of the sea

Acidified soup of crustaceans, crab and fermented fennel. The scold fish opas they are one of those inventions for which we should be eternally grateful. It is not surprising that this proposal with a taste of the sea comes from Cobo Vintage, Burgos restaurant led by the Cantabrian Miguel Cobo placeholder image.

This establishment looks 1 Michelin star and focuses its proposal on the product, especially the marine one. Another pillar, tradition, that the chef constantly forces, but without reaching definitive breaks. A direction that is going strong.

Salino: traditional, but different

SalineIt is a jewel, hidden and beautiful, located in Ibiza, one of the busiest neighborhoods in the capital from a gastronomic point of view. Especially in recent times. This establishment where you can eat deliciously, has become the chef’s headquarters Javier Aparicio that here an Andalusian cuisine works with brilliant international touches.

Su Cream of roasted tomatoes with prawn It is a traditional version of salmorejo, with the difference that the tomatoes are roasted and it has a touch of tarragon. Classic, but different.

Pantry and Atelier de Etxanobe: luxury ajoblanco

La Etxanobe pantry and Atelier de Etxanobe They are two premises located in the center of Bilbao that share a kitchen and a chef, Fernando Canales.

Despite having two different gastronomic and decorative proposals, one more informal, the other more refined, both places surrender to the charms of the ajoblanco version in the most exclusive way: with truffle and asparagus. The ideal snack for a luxurious summer.