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3 chilled soups from southern Spain

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In Spain, a refreshing chilled soup is the best answer to the scorching heat of Andalucia … Gazpacho is delightful as a starter or aperitif, before a siesta or after a long hot walk! With our recipe ideas we pay tribute to the beautiful region of Southern Spain and its wondrous gastronomy. Follow these 3 easy recipes to make some delicious chilled soups using Terre Exotique spices.

Andalusian Gazpacho

Gazpacho is a very traditional dish and each family has its very own recipe, but the basic recipe is simply unbeatable on a hot summer’s day. This easy recipe is much tastier and cheaper than the ready-made soups you can buy in your local supermarkets.
Ingredients :
  • 1kg very ripe tomatoes
  • 1 green pepper
  • 1 clove of garlic
  • 1 medium sized cucumber
  • extra virgin olive oil
  • Jerez vinegar
  • pinch of Indian cumin
  • cold water and salt
Method: Chop all the ingredients, add the olive oil, water, vinegar and blend using a blender. Then strain and leave to cool in the fridge. Serve chilled.  Tasty tip: add a pinch of cumin to the recipe, for its digestive virtues. Why not decorate with some ground black pepper just before serving.


“Salmorejo” is a delicious thick creamy soup, served chilled like gazpacho. The main difference between the two is that bread crumbs are added to salmorejo to make it thicker.
Ingredients :
  • 1kg very ripe tomatoes
  • 200g Telera Cordobesa bread (or any doughy white bread)
  • 1 clove of garlic
  • 1 teaspoon salt
  • 250g extra virgin olive oil
Method: Mix the bread with the tomato pulp and leave the bread to absorb the juice; add the garlic, oil and blend. Leave to cool in the fridge. Serve chilled with chopped ham, boiled egg and olive oil. Tasty hint: To add a spicy hint to your soup, season with 3 Penja pepper.

Ajo blanco

“Ajo blanco” from Malaga is a classic chilled soup for the hot summer months of Andalucia. Its consistency depends on the amount of water that’s added to the soup whether you serve it in a glass as a drink or as a creamy soup. It’s traditionally served with green grapes, giving it a delicious sweet and sour hint!
Ingredients :
  • 200g almonds (preferably blanched)
  • 250g breadcrumbs (Telera style doughy white bread)
  • 2 or 3 spoons of garlic paste
  • 1 litre cold water
  • 40ml white vinegar
  • 100ml extra virgin olive oil
  • 1 bunch green grapes
  • 1 teaspoon fleur de sel with Penja pepper
Method: Soak the breadcrumbs in water. Blend all the ingredients and add more water depending on the desired consistency. Leave to cool in the fridge. Season with our fleur de sel with Penja pepper rather than ordinary salt and pepper (you’ll really taste the difference!). Tasty hint: You can also serve your Ajo blanco with our wild herb mix to give it a typically Mediterranean flavour.

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