Thursday, June 23, 2011

The Perfect Summer Soup

Some people love soup, no matter what season. Take for example my mom she makes soup every week regardless the hot Dominican weather. Me not so much I like my soup according to the weather !

Since I am trying to start my blog from cooking basics and soup is definitely basic I though….well how about summer soups! Delicious, refreshing and easy. I’m talking about very Mediterranean cold soups!
Today we are going to be making Spanish Gazpacho also called salmorejo. This colorful summer dish can be served either as a cold soup or as a refreshment.

Made out of basic Spanish ingredients such as fresh plump tomatoes, garlic and olive oil, this was originally used as a way to recycle old bread by the Spaniards.

One of my favorite Gazpacho recipes of all time is this one from my little precious book Classic Spanish Cooking by Elisabeth Luard. Here it goes.

2 slices day-old bread
2 tablespoons wine vinegar
2 garlic cloves, crushed
2 tablespoons olive oil
1 small cucumber or half a large one peeled and roughly chopped
2 1/2 pounds ripe tomatoes, chopped (peeled and with no seeds)
1 red bell pepper roughly chopped (cored, no seeds)
Salt to taste
Pinch of sugar

Start by soaking the bread in a little cold water (about 2 tablespoons) also adding the vinegar and garlic.
Pour the soaked bread and the reaming ingredients into a blender and blend. Depending how you are serving it you want to add water until the right consistency, thicker for soup or thinner as refreshment.
Taste for salt and adjust if needed.
Now your traditional Spanish Gazpacho is ready!

Transfer to a container or pitcher and refrigerate for 2-3 hours to make sure it chills.
**tip: don’t put ice in it to make it get colder faster this would just diluted and make it taste like your refrigerator.

Wonder how to serve it? well straight out of the refrigerator to the bowl if serving as a soup or short glass if serving it as a refreshment. You can accompany it with freshly toasted crostinis drizzled with olive oil and thinly sliced jamon Serrano.

If you have any questions, want a recipe or tips for an specific soup just leave a comment and Ill gladly help you.
Hope you enjoy it as I am going to.
Till next time,


  1. I hate gazpacho..but...I'd give this a try. LOVE the color in it!

  2. I'm with Nelly...don't like gazpacho at all, but this chilled soup sounds delicious!

  3. awww i love GAZPACHO!!! beautiful color there :D