Traditional Andalusian Gazpacho
Andalusian gazpacho is the quintessential cold soup of southern Spain: a blended emulsion of ripe tomatoes, cucumber, green pepper, garlic, and extra virgin olive oil, served well chilled. Born in the fields of Andalusia as sustenance for farm workers, it is now the most refreshing and nutritious summer staple of Mediterranean cooking. A splash of sherry vinegar gives it the sharp tang that sets it apart from any imitation.
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 on the table.
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 three days and actually improves overnight.
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 demands patience; the result is pure winter comfort.
Castilian Garlic Soup
Castilian garlic soup is the most austere and most rewarding dish of the Spanish meseta: day-old bread, sliced garlic toasted in olive oil, sweet paprika, meat broth, and an egg poached directly in the clay bowl. Four humble ingredients that turn into something that warms you to the bone. In Castile they eat it for breakfast in winter, and it makes perfect sense.
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 you up and tastes even better reheated the next day.
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 a glass or bowl, with diced vegetable toppings on the side.
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 it goes.
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.