The cold soups I am a flagship of Andalusia, where summer is a very serious matter. Not only for the temperatures that often exceed forty degrees, but for how the heat has insinuated in habits, in the tongue, in the dishes.
And if it is certainly true that every cuisine is shaped on the climate, the Andalusian one seems to be designed precisely to survive the canicola with millenary grace: from gazpacho al salmorejofrom the Porra di Antequera allajoblancohere are the original recipes of four delicious cold soups, refreshing, rich in fiber, vitamins and minerals. With all the vigor of Spain.
Salmorejo di Cordova
Ingredients for 4-6 people:
- 1 kg of tomatoes
- 150 g of extra virgin olive oil
- 150 g of fresh bread
- 1 clove of garlic
- 10 g of salt
To garnish:
- Dried ham
- Hard egg
Procedure:
- Blend the tomatoes with a blender.
- Add the bread into small pieces and let it soak.
- Add the garlic and salt. Blend.
- Add the oil flush while continuing to blend to emulsify.
- Make cool in the refrigerator before serving with the gasket.
Gazpacho Andaluso

Ingredients for 4-6 people:
- 1 kg of red tomatoes
- ½ green pepper
- 1 onion clove
- 1 whole clove of garlic
- 1 spoon of salt desserts
- 2 spoons from vinegar desserts
- 100 g of extra virgin olive oil
To garnish:
- 1 red tomato
- ½ green pepper
- ¼ onion
- ½ cucumber
Procedure:
- Chop tomatoes, pepper, onion and garlic.
- Blend with salt, vinegar and oil for 3 minutes at maximum speed.
- Leave to cool in the fridge.
- Serve with fresh vegetables cut into cubes.
Ajoblanco

Ingredients for 4 people:
- 150 g of raw almonds
- 100 g of leather -free toasted almonds
- 75 g of bread
- 1/2 clove of garlic
- 3 tablespoons of Sherry vinegar
- 150 ml of extra virgin olive oil
- Very cold water
- Salt
To garnish:
- White grape beans
- Possible: cucumber, balsamic vinegar
Preparation:
- Put the almonds raw and toasted in a little water the day before. It is not essential, but they chop better.
- Soak the bread in cold water.
- Insert the almonds into a blender with their water (if soaked), drained bread, garlic, sherry vinegar and salt.
- Add about 150 ml of cold water, or the double if they have not so so soaked.
- Blend well until a smooth mixture is obtained.
- Without turning off the blender, gradually add the oil.
- Add more cold water until you get the desired consistency and blend again (if you drink it as a drink, add more water).
- Keep in the refrigerator and let it cool completely.
Porra di Antequra

Ingredients for 3-4 people:
- 5 medium tomatoes
- 250 g of fresh bread
- 1 pepper Piquillo
- 1 small clove of garlic
- 1 teaspoon of salt
- 150 g of extra virgin olive oil (recommended Hojiblanca variety)
- 1 splash of vinegar
- 1 foam egg
To garnish:
- Hard egg
- Cubes ham
- Tuna
- Pepper
Procedure:
- Peel the tomatoes and garlic.
- Pour half of the tomatoes into the blender, add the bread and cover with the remaining tomatoes. Combine the other ingredients.
- Blend until a creamy consistency (neither too dense nor too liquid) is obtained.
- Keep in the refrigerator until the moment to serve, distributing the surface gaskets.
Source: Vanity Fair

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