Salmorejo
Salmorejo is a refreshing Andalusian soup traditionally served cold and particularly popular in the summer. This soup is made with tomato puree, bread, garlic, oil, and vinegar. It is typically garnished with ingredients like boiled eggs or Spanish ham and has a thick and smooth texture.
Sometimes it is also served as a tapa or used as a sauce for toasted bread or omelets.
Escudella i Carn d’Olla
Escudella i Carn d’Olla is a traditional Catalan soup that includes ingredients like pasta, meats such as chicken or lamb, Italian smoked ham, sausages, and vegetables like carrots, potatoes, and Swiss chard. Traditionally seasoned with garlic, parsley, thyme, saffron, salt, and pepper.
Escudella is typically consumed in two parts: first, the meat broth and pasta, followed by the meats and vegetables.
Gazpacho
In the hot summer months, it’s time for the Spanish cold soup to take the stage. This cold soup is made from tomatoes, cucumbers, onions, peppers, bread cubes, vinegar, and olive oil.
Initially, it was a lunch sent by wives to husbands working in the fields to dispel the summer heat. Later, it was served at the end of grand meals and has now become a refreshing appetizer for the summer.
Gazpacho de Mango
Gazpacho de Mango is a type of Spanish cold soup, offering a refreshing twist on the traditional chilled soup by incorporating mango.
In this version, mango serves as the base, combined with ingredients like cucumber, tomato, peppers, Mexican chili, onions, shallots, and garlic. Typically, the soup is enhanced with orange juice, lime juice, or vinegar for acidity, and seasoned with herbs and spices such as cilantro, basil, or tarragon.
Ajoblanco
This Andalusian cold almond soup is considered a precursor to the Spanish cold soups. Traditionally, Ajoblanco is made by blending soaked bread, plenty of fresh garlic, and almonds in a mixture of vinegar and water. Modern recipes often include ingredients like milk and green grapes.
This makes for a perfect appetizer for summer lunches, best enjoyed chilled, drizzled with olive oil, and sprinkled with toasted almonds.
Sopa de Almendras
Sopa de Almendras is a soup made from almonds, garlic, stale bread, olive oil, broth, peppercorns, saffron, cumin or cinnamon, and vinegar or lemon juice.
Almond Soup, or “Sopa de Almendras” in Spanish, is made by frying almonds, saffron, garlic, and bread together, then blending them with cumin, peppercorns, vinegar, and broth. After simmering over low heat, the soup is decorated with toasted almonds, mint, or bread cubes. Traditionally, Sopa de Almendras is served as the first course on Christmas Eve.
Cachopo
Cachopo is a culinary delight originating from the Asturias region of Spain. It consists of two beef steaks with cheese and a slice of ham sandwiched between them, then coated with breadcrumbs and deep-fried in hot oil. Traditionally, it is served with roasted potatoes, grilled peppers, and mushrooms.
Today, this dish also comes in versions with fish, chicken, or pork.
Chorizo
Chorizo is a Spanish sausage made from ground pork and fat, seasoned with paprika and sometimes garlic. Its distinctive red color comes from the use of a special type of paprika known as “pimentón.”
Longaniza
Longaniza is a Spanish sausage made from pork, traditionally seasoned with cinnamon, fennel, garlic, nutmeg, paprika, and vinegar. It is characterized by its long, slender shape and is often sliced for consumption. It can be enjoyed with bread or eaten on its own.
Botifarra
Botifarra is a distinctive white sausage from Catalonia, with its roots traced back to ancient Roman recipes. It is made from pork, various spices, seasonings, and additional ingredients.
Some varieties of botifarra are made with special ingredients like truffles, eggs, rice, or tripe. While botifarra is typically not fully cooked, it may be cooked when used as an ingredient in dishes.
Morcilla de Burgos
Morcilla de Burgos is a traditional blood sausage originating from the province of Burgos. This blood sausage doesn’t contain any meat and is made with ingredients such as onions sautéed in butter, rice, lard, pig’s blood, and spices.
