Cold Soup Ideas?
It's scorching here in Madrid, too. Here are some of my favorite cold Spanish soups:
cold almond garlic soup
potato garlic pepper pure
tomato garlic soup with eggs and jamon
of course! the key to a good creamy one is lots of olive oil and it must be strained.
served lots of ways: with shrimp, oranges, mint, passion fruit, wine, cream, bits of jamon...
If you can't find them online, I've got recipes for all of these in Spanish that I could tranlate, if you are interested.
Would love your gazpacho recipe - am actually having a tapas "dinner" party on Saturday night and something refreshing like that would be great. No need to translate - my Spanish is decent and my Dominican husband can help if necessary! Here' what I'm planning
Anchovy & Avocado canapes
Cabra de cana (missing the tilde)
Chorizo simmered in sherry
Gambas al ajillo
Grilled squid salad (in olive oil, garlic, red pepper flakes, parsley, a little vinegar)
Spinach & chickpeas
Any ideas for a spanish dessert?
Here's a simple one (6-8 small servings) of course everything can be adjusted to taste:
--1 kilo of tomatoes peeled
--2 red or green peppers seeded (not spicy--I like roasted pimientos de piquillo and use 3-4 from a jar, if you use a larger pepper, then I might just use one)
--1 cucumber peeled
--2 cloves of garlic
--1/2 teaspoon of cumin (optional)
--1/2 cup of sherry vinegar
--1-2 slices of day old bread
--2 dl of olive oil (a smidgen less than 2/3 cup)
Dice all of the vegetables and bread. Add cumin, oil and vinegar. Add enough water to cover the ingredients (you can add more later if the texture is too thick). You can let this sit overnight or make a few hours ahead of time and keep chilled.
Before serving, put it all in a blender or food processor and puré. Then strain it (the finer the better--you're going for a creamy texture). I use a "chino" (completely spacing on what this is called in English--a chinese something or other). Keep chilled until serving. Add salt to taste.
For garnish, you can finely dice onion, tomato, cucumber, hard boiled egg, tomato and/or red or green pepper. Also little bits of bread toasted in the pan with olive oil are nice. Serve in cup or small bowl.
Drink with a nice fino sherry or a light white wine like Txacoli or Albarino and life is good...
I've never been to Spain, so please excuse my ignorance. Can you tell me why it is preferable that the texture of gazpacho be creamy and smooth? All the gazpacho I've ever had is a bit chunky, but then again, I've only had it here in the United States. I'm just curious to know more about it.
By the way, I can't wait to try that gazpacho recipe. Thanks for sharing!
re: La Dolce Vita
I've never had a chunky gazpacho here... The only chunks are the garnishes that you put in after you've made the creamy soup.
I don't know why so much gazpacho in the US is chunky... perhaps because it takes longer to make it right. It's also often made spicy, which isn't right, either. In general, Spanish food in the US tends to be quite bastardized, probably because there are few immigrants from Spain to keep things on track.
P.S. On a similar note, you should see what passes as "American" food here in Madrid!
Yes, I've come across chunky gazpachos and I send them back. To me gazpacho should be light reddish orange and smooth, basically gazpacho andaluz. Many of the gazpachos here in Miami, aside from those at spanish restaurants, are a bowl of finely chopped vegetables. More like Mexican salsa than anything else. Try a gazpacho andaluz and you won't go back to chunky.
You could probably google for a recipe for Spanish fig cake which is a food processor mix of figs, hazelnuts, chocolate sherry and orange peel. You mix it, mold it in a roll and cool it overnight. It is a bit wintery but quite good with fresh fruit and/or a simple orange cake (similar to a sponge cake with an orange syrup with zest poured on top). You could also do a platter of fruit with a platter of turon mix. The rest of your menu sounded great.
I have been enjoying spoonfuls of cold (gelatinous) beef consomme with garnish of green onion and Cavendars Greek spice blend. Have been wanting to experiment with adding Knox gelatin or something to keep it in cold cubes like jello, and maybe will soon. But, making rafts and making consomme, etc. is a loooong process.
Saw these two sites and thanks for the idea and inspira. It's getting warm here in So. Cal. also.
I know a Google search is not as good as a CH tried and true, but here's a link anyway. I'm definitely going to try some and can report back. Maybe others will too. Cold soups certainly have not gerrymandered many restaurant menus.
I have not made this in ages but you have me thinking about it again. Take a can of pinto beans, Ranch brand with Jalapenos would be good, puree in a food processor with a can of tomotoes, the Muir Glen fire roasted would be good here, add beef stock to thin to soup consistency. Chill well and serve with sour cream and salsa. It works in a blender too. Simple, no heat needed and delicious.
Another is cold spinach soup and requires a defrosted package of spinach pureed with 4 oz. cream cheese and chicken broth to desired consistancy. Chill and serve.
Thught I posted this, but it didn't show up for some reason. If it turns up twice, I apologise. Anyway this soup is delicious and easy and even kids love it. Well, my kids did, anyway.
My mother's famous cold zucchini soup
4 zucchini, scrubbed and trimmed
2 cups water
1/4 cup chopped fresh dillweed
1 tsp. salt
1 cup 250 mL sour cream (regular or lowfat)
In a food processor or with a hand grater, shred the zucchini coarsely. You should have about 6 cups (1.5 litres) shredded zucchini. Transfer to a medium saucepan, and add the water, dillweed and salt. Bring to a boil over medium-high heat and cook, stirring once or twice, for 6 to 8 minutes, or until the zucchini shreds are soft but not disintegrated. Cool slightly, then place in the refrigerate until completely chilled several hours or overnight.
When youre ready to serve the soup, measure the sour cream into a small mixing bowl. Add about 1 cup (250 mL) of the chilled soup and stir until well mixed, then pour the mixture back into the zucchini soup and stir until creamy with no lumps.
Ladle the soup into bowls, and garnish each serving with a sprig of fresh dill and, perhaps, a dollop of sour cream.
Makes 4 to 6 servings.
This Strawberry Balsamico Soup is my very favorite. Practically without calories, this soup is a appetite stimulator on a hot summer's night (if you suffer from such a problem--I don't seem to):
3 cups halved strawberries
3/4 cup sugar
4 Tbs balsamic vinegar
1/2 tsp finely grated orange zest
1/4 tsp finely grated lemon zest
1 Tbs Grand Marnier or organge juice
3 cups plain yogurt
1 cup halved strawberries
1/4 cup sugar
1 Tbs balsamic vinegar
Starting 3 hours ahead, make garnish first by tossing the strawberries with the sugar and balsamic vinegar. Let the berries macerate for at least 2 hours at room temp or in the fridge.
Also 3 hours ahead, puree the halved strawberries for the soup with the sugar, balsamic vinegar, zests and Grand Marnier. Make sure the sugar has completely dissolved, and let it sit for a few minutes if it hasn't. Whip the yogurt in a separate bowl, then stir it into the puree until the soup is smooth. Chill well, at least 2 hours.
To serve, ladle the coup into small cups and top with the macerated berries. Drizzles a few spoonfuls of the strawberry juice left from the garnish over each portion.
I'm not one to bother with small cups and usually double this recipe and serve it in respectable flat soup plates. It is delicious.
Here is my own recipe for a cold crawfish soup. It is really good in all warm weather months, but will be at its best when the meatiest crawfish are available (usually August & early September where I am; it might be different in your area).
1 medium onion
2 tablespoons butter
2 white potatoes
2 cups chicken broth
1 1/2 teaspoons salt
2 cups milk
1 cup heavy cream
1 1/2 lbs crawfish tails
hot sauce, celery salt, black pepper to taste
Cut up the onion and brown in the butter over medium heat. Slice the potatoes thin and add to the onions. Add the broth and some celery salt and bring to a boil. Reduce to a low simmer, cover, and forget about it for a half hour. When done, puree in a blender. Add the cream, seasonings, and about half the crawfish. Puree again. Return to the pot, stir in the milk and remaining crawfish and refrigerate until ready to serve. I like to serve it garnished with popcorn.