Stephany Burgos, executive chef of The Wilson in New York City, serves “soup of the day” specials in the summer. Chilled Roasted Red Pepper Soupis made with dehydrated olive crumble, finished with chive oil. “A nice summer soup that is both refreshing, yet has a bit of richness and depth of flavor. It’s always nice to have a soup option, especially in the warmer months where you can really get creative with summer produce options and making cold variations. Sometimes you just want a light addition to a sandwich or salad, and a soup can really help bring a simple meal together,” said chef Burgos.
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