They’re savory and fresh, light yet still filling. Chilled soups add a cool kick to the dinner table in summer. Our international recipes add to that a feeling of being on vacation.

Summer and soup – when temperatures are high, this can be a refreshing encounter! Chilled soups are a taste sensation and healthy snack at the same time. The liquid quenches the thirst while vitamin-packed vegetables supply important nutrients. The Moors in southern Spain knew this around a thousand years ago when they served a white garlic soup – the forerunner of gazpacho. Elaborated to include tomatoes and peppers from the New World, this cold vegetable soup from Andalusia became a national dish and is still considered a cold-kitchen classic today. Chilled soups have become immensely popular in other countries as well. With regional ingredients, they are a welcome addition to any summer buffet – from the Baltic Sea to the Mediterranean.


Chilled basil-yogurt soup

basilIngredients for 4 servings:

10 basil leaves
250 g plain yogurt
100 g cold broth
1 pinch of salt
1 dash of Worcester sauce

Mix all ingredients in a blender or puree with an immersion blender.

This is a recipe from head chef Jürgen Santer

Romantik Hotel Santer, Toblach (IT)



Chilled rocket-strawberry gazpacho with venison ham grissini

Chilled rocket-strawberry gazpacho

Ingredients for 4 servings:

200 g rocket
2 red pointed peppers
1 cucumber
2 ripe tomatoes
500 g strawberries
1 slice of toast bread
100 g fruity olive oil
4 slices venison ham
4 grissini breadsticks
Add salt, sugar, pepper,
and a mild white balsamic
vinegar to taste.


Wash everything well and pat dry. Remove stems from the rocket and set half of it aside. Set aside 5 strawberries. Roughly chop the rest of the strawberries and vegetables with the toast bread and mix in a blender. Mix finely at the highest speed and slowly add the olive oil. Now season with salt, sugar, pepper and vinegar and pass through a strainer, refrigerate.

Dip one half of the grissini breadsticks in strawberry jam and wrap the ham around this part. Now cut the remaining 5 strawberries into cubes, mix with the roughly torn rocket and place in the center of a deep dish. Pour the gazpacho around it and place one grissini breadstick on top. Drizzle with olive oil and serve.

This is a recipe from gourmet chef Mathias Apelt
Romantik Hotel Kieler Kaufmann, Kiel (DE)



Chilled cucumber soup

Chilled cucumber soup

Ingredients for 4 servings:

1 kg cucumbers
1 clove of garlic, chopped
1 red onion, chopped
300 g yogurt
750 ml buttermilk
150 g crème fraÎche
Salt, pepper, pinch of sugar
1 Tb lemon juice
1 bunch of dill
1 bunch of watercress

Peel, core and chop the cucumbers. Place in a high container and puree with an immersion blender. Mix cucumber puree, chopped garlic and onion, yogurt, buttermilk, crème fraÎche and seasonings. Add herbs. Season to taste, the cucumber soup should be somewhat tangy, and refrigerate. Garnish with watercress and dill oil.

This is a recipe from the Romantik Hotel Seevilla

Romantik Hotel Seevilla, Altaussee (AT)