HOME

Call

E-Mail

Book

Gazpacho & Co.:
Cold summer soups
from Andalusia

It can get really hot here in summer. Therefore, cold soups are extremely popular. They refresh and are easy to digest on a hot summer day. Spanish also just have an occasional glass of Gazpacho just in between to keep the minerals in balance. They taste great and keep your body running on full energy! Below you find my personal favourite recipe for Gazpacho as well as two more recipes for really yummy cold soups. All recipes are for 6 persons.

Gazpacho

… the mineral balance soup, that quenches your thirst

preparation time: 10 minutes cooling time: min. 4 hours

Ingredients

  • 1 kg. ripe Roma-tomatoes
  • 2 cloves of garlic
  • 50 gr. green peppers
  • 40 gr. onions
  • 70 gr. cucumber
  • 20 gr. vinegar (delicious with tomato vinegar of an Austrian company called Gölles)
  • 1 level teaspoonful of salt
  • 70 gr. olive oil (the good one, cold-pressed)
  • 8 ice cubes
  • If necessary 200gr.ice-cold water
  • A handful of finely chopped, mixed vegetables
  • A handful of croutons (preferably self-baked)

The how to …

Put all vegetables in coarse pieces into the blender and blend as fine as possible. Add vinegar and salt and mix again. While stirring, add the olive oil and blend it together with the ice cubes. If the soup is too thick, you can add some ice-cold water. Put it in the refrigerator and let it cool for several hours.

Tip

You can serve the Gazpacho as a starter and put some finely chopped vegetables and a couple of croutons on top of it. On special occasions, I love to serve a grilled scampi-skewer together with the soup.

salmorejo

Salmorejo

… the more nutritious, that satisfies your hunger

Ingredients

  • 1 kg. ripe Roma-tomatoes
  • 1 clove of garlic
  • 20 gr. of vinegar (delicious with tomato vinegar of Gölles)
  • 1 level teaspoonful of salt
  • 200 gr. finely ground breadcrumbs
  • 90 gr. olive oil (the good one, cold-pressed)
  • 4 hard-boiled eggs, chopped into small pieces
  • 100 gr Iberian ham cut into fine strips

 

The how to …

Put the tomatoes, the garlic, the salt and the vinegar in the blender. Add the breadcrumbs and mix it. While stirring, add the olive oil. The soup should be viscous and must cool in the refrigerator for several hours. As a starter, you serve this soup with the finely chopped eggs, on top of it some finely cut stripes of ham – ready!

Tip

This soup is suitable for in between meals – it refreshes and fills your stomach! You can call it a healthy snack 🙂

Ajo Blanco

… the fine-dining soup, with that special tweak

Ingredients

  • 200 gr. peeled almonds
  • 1 level teaspoonful of salt
  • 2 cloves of garlic
  • 100gr. finely ground breadcrumbs
  • 70gr. olive oil
  • 20gr. white wine vinegar
  • 1 litre ice-cold water
  • A handful of halved, white grapes

The how to …

Put the peeled almonds with salt and garlic in the blender and grind as fine as possible. Add the breadcrumbs and mix again until you have a kind of lumpy dough. While stirring, slowly add the olive oil. Switch off the blender! Add the white wine vinegar and the ice-cold water to the dough and “shake” it for 1 minute at the highest setting. Within the few first seconds, the liquid should become clear white. Put the soup in the refrigerator and let it cool for several hours.Tip

I always prepare the soup in the morning for the evening and stir it a little before I serve it. In the evening I put a couple of halved, white grapes in each plate and pour the soup on it … I hope you enjoy preparing the Gazpacho as well as the other two lovely soups – lay the table nicely, grab a bottle of good Spanish wine, and then

¡Qué aproveche!

The blog of Cortijo El Sarmiento will be written and maintained mostly by me; I’m Yvonne, taking care of your reservations, as well as being your attendant on-site.

Der Blog von Cortijo El Sarmiento wird hauptsächlich von mir geschrieben und gepflegt, ich bin Yvonne und kümmere mich um deine Reservierungen und bin auch deine Ansprechpartnerin vor Ort.

Als Weinliebhaber und Sonnenanbeter hat es mich – zusammen mit Carsten – im Jahr 2014 nach Andalusien verschlagen. Natürlich haben wir uns schon vorher in die Region verliebt, aber aus der Leidenschaft für die Provinz Almería und Andalusien im Allgemeinen ist irgendwann dieser Blog entstanden.

Ich bin weder professionelle Journalistin noch Schriftstellerin. Alles, was hier entsteht, kommt von Herzen, ist immer meine persönliche Meinung und erhebt keinen Anspruch auf Vollständigkeit. :-)

Profis sind wir in unserem Job. Wir sind Gastgeber in unserem wunderschönen Refugium in Mojácar. Wenn ihr uns kennenlernen wollt, freuen wir uns auf euren Besuch und organisieren gerne alle Ausflüge, über die ich hier berichte. Bitte habt Verständnis dafür, dass wir diesen Service nur für Gäste anbieten können, die bei uns wohnen.

Zu unseren wunderschönen Zimmern geht es hier…

Gazpacho

Ready to spice up your knowledge about Andalusian food?

Download our e-book now and get the inside scoop!

  • Discover the tastiest local specialties,
  • Get to know our regional wines,
  • and learn all about the eating habits in Andalusia.

We’ll even spill the beans on how to impress the locals and avoid any embarrassing moments.

After reading this book, you’ll be a total pro on Spanish eating habits and you’ll be able to wave goodbye to your guiri image forever!

Download our e-book Food in Andalusia

We hate spam as much as you do, so be assured your email
address stays with us and will not be passed to third parties.

Download our e-book Food in Andalusia
Sign up here to download your free e-book “Food in Andalusia” ...
Spice up your knowledge of Andalusian food.
After reading this book, you’ll be a total pro on Spanish eating habits and you’ll be able to wave goodbye to your guiri image forever!
We hate spam as much as you do, so be assured your email address stays with us and will not be passed to third parties. You can unsubscribe at any time by clicking the link in the footer of our emails.