Black Bean Soup with Epazote
Black bean soup with epazote: the warm hug that Mexico keeps in a pot The first sip burns. It’s not the fire of chili, but that slow heat that coils in the throat and slides down to the stomach like a whisper of a campfire. The black beans, whole and glossy, melt at the touch of the spoon,…
Traditional Andalusian Gazpacho
Andalusian gazpacho is the quintessential cold soup of Andalusian cuisine: an emulsion of tomato, cucumber, pepper, garlic and extra virgin olive oil that is blended cold and served well chilled. Born in the fields of southern Spain as sustenance for day laborers, today it is the healthiest…
Beet Gazpacho
Beetroot gazpacho updates the Andalusian classic with roasted beets, which bring a vivid fuchsia-pink color and an earthy sweetness that plays off the sharpness of sherry vinegar. Served cold, with a drizzle of olive oil and a few mint leaves. Ten minutes of prep, no cooking, and a striking result…
Classic Andalusian Gazpacho
Andalusian gazpacho is the cold soup of southern Spain: ripe tomatoes, green pepper, cucumber, garlic, sherry vinegar, and olive oil blended and strained until silky smooth. No cooking needed — just good summer tomatoes and quality olive oil. Serve very cold; it keeps well in the fridge for up to…
Gratinated French Onion Soup
Gratinéed French onion soup is the absolute classic of the Parisian brasserie. A kilo of onions is caramelized slowly in butter for nearly an hour until golden and sweet, deglazed with white wine and beef stock, then served beneath a crust of melted gruyère on toasted baguette slices. The process…
Castilian garlic soup
Castilian garlic soup is the most austere and profound dish of the plateau: day‑old hard bread, thinly sliced garlic browned in olive oil, sweet paprika, meat broth and a poached egg in the same earthenware. Four ingredients that turn into something that warms the bones. In Castile it is taken for…
Galician Broth with Greens
Galician broth with greens is the Atlantic winter stew: soaked white beans, smoked pork shoulder, and lard that simmer for hours until the broth turns thick and silky, with the grelos — Galicia's bitter, leafy green — added at the end to keep their bite. An unpretentious dish that genuinely fills…
Andalusian Gazpacho
Andalusian gazpacho is Spain's most famous cold soup: ripe plum tomatoes blended with cucumber, green pepper, garlic, extra virgin olive oil and sherry vinegar into a silky, cooling cream. The tomato quality and proper emulsification with the oil are what give it body and depth. Served ice-cold in…
Watermelon Gazpacho
Watermelon gazpacho replaces some of the tomato with seedless watermelon, lightening the classic and adding a sweet, fruity freshness. Sherry vinegar and garlic balance the sweetness; fresh mint at serving ties it all together. Perfect for hot days: five minutes with a blender and into the fridge…
Soups & Broths: cooking guide
Soups and broths are the backbone of comfort cooking. A homemade chicken stock cures any cold; a French onion soup warms grey days; a well-made Japanese ramen is almost a religion. From traditional Spanish cocidos to Asian soups to explore new flavours.