The summer months are hot in Spain and a cold refreshing soup is perfect for lunchtime. There are three different recipes that are typical in southern Spain. Gazpacho Andaluz, Salmorejo and Ajo Blanco.
Keeping hydrated and nourished on hot days
Summer is an ideal time to take care of your diet and follow a healthy and balanced diet, while still enjoying delicious dishes. Cold creams and soups are a great option for keeping hydrated and nourished on hot summer days.
Cold creams and soups are simple and quick to prepare. They offer a wide variety of possibilities, allowing us to mix many different ingredients.
- 1 kg pear tomatoes
- 1 cucumber (peeled)
- 1 green or red pepper
- 2 celery sticks (peeled)
- 1 sweet onion
- 1 garlic clove
- 1 plum (can be excluded)
- 1 dl olive oil
- 1-2 tbsp vinegar
- Some cold water
- Salt to taste
Some also add a slice of bread to make the gazpacho more creamy.
Wash the tomatoes and pepper.
Remove the stems from the tomatoes, cut them into quarters and add them to the blender along with the other vegetables. Start mixing.
Finally, add the oil, vinegar, salt and possibly water and blend at maximum power.
Serve the gazpacho very cold with finely chopped green pepper, onion, cherry tomatoes, diced cucumber and maybe some croutons. It is also delicious to add some grated frozen feta cheese.
RECIPE SALMOREJO CORDOBÉS
- 1 kg red tomatoes
- 200gr loaf bread
- 150 ml Extra virgin olive oil
- 1 Garlic clove
Wash the tomatoes and remove the green stalk, then crush them. It is not necessary to peel the tomatoes or remove the pips because the tomato purée is then passed through a fine sieve where everything that is not of interest to us will be left behind.
Place the bread in a bowl and cover it with the tomato puree. Leave to soak for ten minutes. Add the clove of garlic and mash the mixture well with the blender until you obtain thick bread and tomato cream.
Add the extra virgin olive oil. Any olive oil will do, but the trick is to use one of very high quality from the Cordoba area.
After adding the oil, blend again in a food processor or a blender until the salmorejo is uniform. It should have a nice orange colour and be compact enough to hold the pieces of garnish used to top each portion. Pass the tomato cream through a sieve. Top with chopped hard-boiled egg and serrano ham and enjoy!
- 200 gr of raw peeled almonds.
- 250 gr of breadcrumbs).
- 1 litre of cold water.
- 3 small cloves of garlic.
- 100 ml extra virgin olive oil.
- 35 ml of white wine vinegar.
- Fresh Grapes and Serrano ham.
Remove the crust from the bread and put the crumbs in a bowl and add a little water to soften them. Add the peeled almonds, the peeled garlic, the oil, the vinegar and a pinch of salt. Add a little water, but not all of it. Blend it for a couple of minutes to make a fine mixture. Now add as much water as you need to get the texture you like. Taste and adjust the amount of salt.
Leave to cool in the fridge for at least an hour. Serve with fresh grapes and Spanish cured ham (Jamón Serrano) on the top.