Britain is enjoying the last of the summer sunshine - sample one of these chilled Spanish soups to freshen up
1. Andalusian-style chilled tomato soup (Salmorejo)
Makes: 2 litres
Ingredients:
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 (2¾ fl oz) extra virgin olive oil
4 hard-boiled free-range eggs, chopped
4 slices Spanish ham, chopped
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
Ingredients:
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)
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
Ingredients:
1 ripe rockmelon (cantaloupe or any orangefleshed melon), deseeded, coarsely chopped
juice of 1 lemon
4 slices Spanish ham, diced
1. Put the rockmelon 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 three chilled-soup recipes and images have been taken from My Barcelona Kitchen by Sophie Ruggles (£20), published by Murdoch Books. Cook and food writer Sophie Ruggles brings us over 140 traditional and original Spanish recipes, each with her own personal touch – the book is available to buy on Amazon.
Below are Sophie Ruggles’ notes on her top Spanish dishes:
Galician style octopus salad: This is classic tapas. It originated in Galicia but is now enjoyed all over Spain. Make it at home by all means, but when you’re next in Barcelona you must try this for the quintessential tapas experience: pick a favourite plaza, order a glass of Albariño white wine and delight in the silky texture and smoky flavour of pulpo a feira with the locals.
Young garlic and bead soup: I love this dish for a number of reasons. Traditionally it’s a poor man’s meal and it’s so easy and inexpensive to make anyone can do it. It’s eaten all year round and is total comfort food.
Chocolate and hazelnut Ratafia truffles: If there is a more delightful combination than chocolate and hazelnuts I'm yet to discover it! Ratafía is a wonderfully aromatic digestive made from macerating green walnuts, bitter cherries, cloves, cinnamon and mint, among other mysterious ingredients.
Find out about these dishes and more in Sophie Ruggles' new book, on her website: www.sophieruggles.com or on Twitter: @sohpieruggles