… cold and refreshing!

As known it can be really hot here in summer. Therefore, cold soups are extremely popular. They refresh and don’t burden the organism even more. Gazpacho is often drunk in between to keep the minerals in balance. Due to sweating it just gets a little confused.
Below you will find my 3 favourite recipes of cold, Andalusian soups. To keep the body in balance but most of all for the great taste. All recipes are for 6 persons.

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Gazpacho

… the mineral balance soup, that quenches your thirst

Ingredients:

  • 1 kg. ripe Roma-tomatoes
  • 2 cloves of garlic
  • 50 gr. green peppers
  • 40 gr. onions
  • 70 gr. cucumber
  • 20 gr. vinegar (delicious with tomato vinegar of Gölles)
  • 1 level teaspoonful of salt
  • 70 gr. olive oil (the good one, cold-pressed)
  • 8 ice cubes
  • If necessary 200gr.ice-cold water
  • A handful of finely chopped, mixed vegetables
  • A handful of croutons (preferably self-baked)

Method:

Put all vegetables in coarse pieces into the blender and blend as fine as possible. Add vinegar and salt and mix again. While stirring, add the olive oil and blend it together with the ice cubes. If the soup is too thick, you can add some ice-cold water. Put it in the refrigerator and let it cool for several hours.

My Tipp:

You don’t have to serve any drinks. You can serve the soup as a starter and put some finely chopped vegetables and a couple of croutons on top of it.
For special occasions you can serve a grilled scampi-skewer together with the soup.

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Salmorejo

… the more nutritious, that satisfies your hunger

Ingredients:

  • 1 kg. ripe Roma-tomatoes
  • 1 clove of garlic
  • 20 gr. of vinegar (delicious with tomato vinegar of Gölles)
  • 1 level teaspoonful of salt
  • 200 gr. finely ground breadcrumbs
  • 90 gr. olive vinegar (the good one, cold-pressed)
  • 4 hard-boiled eggs, chopped in small pieces
  • 100 gr Iberico ham cut into fine strips

Method:

Put the tomatoes, the garlic, the salt and the vinegar in the blender. Add the breadcrumbs and mix it. While stirring, add the olive oil. The soup should be viscous and must cool in the refrigerator for several hours.
As starter you serve this soup with the finely chopped eggs, on top if it some finely cut stripes of ham – ready!

My Tipp:

This soup is suitable for in between meals – it refreshes and fills your stomach!

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Ajo Blanco

… the fine, with that special something

Ingredients:

  • 200 gr. peeled almonds
  • 1 level teaspoonful of salt
  • 2 cloves of garlic
  • 100gr. finely ground breadcrumbs
  • 70gr. olive oil
  • 20gr. white wine vinegar
  • 1 litre ice-cold water
  • A handful of halved, white grapes

Method:

Put the peeled almonds with salt and garlic in the blender and grind as fine as possible. Add the breadcrumbs and mix again until you have a kind of lumpy dough. While stirring, slowly add the olive oil. Switch off the blender! Add the white wine vinegar and the ice-cold water to the dough and “shake” it for 1 minute at the highest setting. Within the few first seconds, the liquid should become clear white. Put the soup in the refrigerator and let it cool for several hours.

My Tipp:

I always prepare the soup in the morning for the evening and stir it a little before serving it. In the evening I put a couple of halved, white grapes in each plate and pour the soup on it …
¡Buen provecho!

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I hope you enjoy preparing those lovely soups – lay the table nicely, grab a bottle of good Spanish wine and then ¡Buen provecho!

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