Chilled Garbanzo Bean Soup
With Calamari, Shrimp, and Garlic Olive Oil Emulsion
Ingredients
- 1 lb fresh garbanzo beans (chickpeas), peeled
- 1 gallon water
- 3 bay leaves
- 1 bunch Italian garlic
- 4–5 whole garlic cloves
- 8 oz fresh calamari (cut into rings)
- 2 large shrimp (16/20), split and cleaned
- Sea salt and black pepper
- Extra virgin olive oil
- Minced Italian parsley for garnish
Preparation
In spring, fresh garbanzos are perfect for this chilled soup. Boil the peeled chickpeas in 1 gallon of water until tender, skimming off any foam.
Remove chickpeas and chill on a tray at room temp, then refrigerate.
In the same cooking water, add halved garlic cloves and bay leaves. Boil until garlic is soft. Strain the liquid and emulsify with extra virgin olive oil using an immersion blender. Chill the liquid base.
Blanch calamari rings in salted water briefly, then chill in ice water. Repeat with halved shrimp after removing any veins. Chill both seafood separately in the fridge.
To assemble: place chickpeas in a bowl, cover with chilled garlic olive oil broth, and top with seasoned calamari and shrimp. Garnish with fresh parsley. Serve cold — a refreshing and elegant summer dish.
Wine Pairing
Villa Bucci Riserva Verdicchio 2017
A bright, aromatic white wine that brings out the seafood's sweetness and the nutty character of the chickpeas.
Estimated Nutrition Facts (per serving)
- Calories: ~240
- Fat: 10g
- Carbohydrates: 20g
- Protein: 14g
- Cholesterol: 50mg
- Fiber: 6g
- Sodium: 200mg