Despite being healthy, delicious, and immune-boosting, soups are usually not the dish we tend to reach for during hot summer months. If you’re avoiding them at all costs because they’re too warm, it’s time to add some mouth-watering Spanish cold soups to your daily menu.
Gazpacho is the first soup that comes to mind when someone mentions Spain and it deserves all the attention it’s getting. Usually made with raw, blended veggies, this tomato soup is best served cold and it inspired many similar dishes and modern variations, made with everything from avocados to watermelon.
It’s easy to mix gazpacho and salmorejo up because they look quite similar and contain many of the same ingredients, starting with tomatos, bread, extra virgin olive oil, and garlic. The main thing that separates them is their texture because salmorejo tends to be thicker and creamier than gazpacho.
Sometimes described as “white gazpacho”, ajoblanco has a lot in common with this beloved Spanish dish. The list of their main ingredients is pretty similar and it includes water, olive oil, garlic, and bread. Unlike gazpacho, ajoblanco is made with crushed almonds, and it’s often served with grapes or slices of melon.