Recipe Overview
Chilled Garbanzo Bean Soup with Calamari & Shrimp is a fresh and elegant seasonal soup that highlights restraint, texture, and clarity of flavor. Tender chickpeas are paired with a chilled broth infused with garlic, bay leaf, and olive oil, then finished with lightly cooked calamari, shrimp, parsley, salt, and black pepper for a bright Mediterranean character.
Why This Page Matters
This soup brings together legumes and seafood in a format that feels refined enough for a tasting menu while still rooted in simple Italian ingredients. It is especially useful for spring and summer menus where freshness and clean presentation matter.
Connected Experience
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Ingredients
- 454 g fresh garbanzo beans (chickpeas), peeled
- 2000 g water, or as needed for cooking
- 2 g bay leaves
- 10 g garlic cloves
- 60 g extra-virgin olive oil
- 400 g fresh calamari, cleaned and sliced
- 400 g large shrimp, split and deveined
- 10 g sea salt, or to taste
- 2 g black pepper, or to taste
- 15 g Italian parsley, finely minced
Preparation
- Boil the garbanzo beans gently until fully tender, then drain and chill completely.
- Simmer the garlic and bay leaves in the chickpea cooking water to perfume the broth.
- Strain the broth, emulsify it with the extra-virgin olive oil, and chill well.
- Blanch the calamari and shrimp briefly just until cooked, then shock immediately in ice water and refrigerate.
- Place the chilled garbanzo beans in serving bowls and spoon over the chilled garlic broth.
- Arrange the calamari and shrimp on top, then finish with parsley, salt, and black pepper before serving well chilled.
Service and Menu Use
This soup is excellent for seasonal tasting menus, elegant lunch service, and refined seafood-driven menu development. Its chilled format makes it especially useful when you want sophistication without heaviness.
Technique Note
Chilling the broth after emulsifying it with olive oil gives the soup a natural silkiness. The seafood should be cooked very lightly so the final bowl keeps a clean, delicate texture.
Chef’s Notes
- Serve very cold for the best contrast of texture and aroma.
- Use the freshest seafood possible.
- Ideal for spring and summer service.
- A restrained garnish keeps the soup elegant and focused.
| Calories | 285 kcal |
| Protein | 24 g |
| Carbohydrates | 18 g |
| Fat | 12 g |
| Fiber | 5 g |
| Cholesterol | 115 mg |
| Sodium | 540 mg |