1. Andalusian-style chilled tomato soup (Salmorejo)
Makes two litres
1kg very ripe tomatoes
90g white sliced sandwich bread, with crusts, roughly torn
2–3 garlic cloves, roughly chopped
1½ tbsp red wine vinegar
½ tsp sea salt flakes
85ml extra virgin olive oil
4 hard-boiled free-range eggs, chopped
4 slices Spanish ham, chopped
Tomato gazpacho (Shutterstock)
1. Blanch the tomatoes in a large saucepan of boiling water for one minute, until the skins split. Peel, squeeze out the seeds and chop the flesh roughly.
2. Put the bread into a bowl of water to soak for two to three minutes. Squeeze out the liquid and put the bread into a blender with the tomato, garlic, vinegar and salt. Blend until smooth. Adjust seasoning if necessary. With the blender motor running, slowly drizzle in the olive oil. Chill for two to three hours.
3. Serve the chilled soup topped with the egg and ham, or try a peeled and chopped green apple.
Note: These soups will keep in the fridge for up to one week or can be frozen for up to three months.
2. Chilled strawberry soup (Gazpacho de fresas)
This soup can be served as a starter, snack or dessert. It’s a great way to use very ripe strawberries that are about to spoil.
Serves four to six
500g very ripe strawberries, washed, hulled and coarsely chopped
55g white sugar
100ml freshly squeezed orange juice
10 ice cubes
Edible flower petals, for garnishing (optional)
Strawberry soup (Shutterstock)
1. Put the strawberries into a large bowl with the sugar and orange juice. Stir. Set aside to macerate for 10–20 minutes.
2. Put the strawberry mixture and ice cubes into a food processor and purée until very smooth. Taste for sweetness and add a little more sugar if desired (but, remember, this is a soup so it shouldn’t be too sweet).
3. Push the soup through a fine sieve and chill for at least four hours.
4. Serve chilled and decorated with edible flower petals, if desired.
3. Chilled melon soup with Spanish ham (Gazpacho de melón con jamón)
Serves four to six
1 ripe rockmelon (cantaloupe or any orange-fleshed melon), deseeded, coarsely chopped
Juice of 1 lemon
4 slices Spanish ham, diced
Fresh melon soup with Parma ham (Shutterstock)
1. Put the melon into a food processor along with half of the lemon juice. Blend until smooth, taste and add more lemon juice if desired.
2. Chill for at least four hours.
3. Serve chilled, scattered with the ham.
These recipes and images have been taken from My Barcelona Kitchen by Sophie Ruggles (£20), published by Murdoch Books. The book is available to buy on Amazon. Find out about these dishes and more in Sophie Ruggles' book on her website: sophieruggles.com or on Twitter @sohpieruggles
