Spanish Chilled Tomato Soup aka Salmorejo
Hailing from the South of Spain, the refreshing chilled tomato soup called salmorejo is ideal for warm weather entertaining and the perfect soup to kick off a delicious summer.
Traditionally, salmorejo is garnished with chopped hard boiled egg and Serrano ham. Here, as a nod to salmorejo’s close relative, gazpacho, I keep this version meatless by substituting cucumber spirals for the ham. It is often finished with a drizzle of olive oil, however I jazz it up with cool crema and fiery chili oil. A jammy egg sits on top. Purple garlic blossoms make a pretty addition, hinting at the garlic in the soup.
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Chilled Cantaloupe and Key Lime Soup
Feta, Cilantro, Mint, Kaffir Lime, Olive Oil
With just three ingredients, cold cantaloupe soup couldn’t be easier to prepare, nor more refreshing. This delightful Chilled Cantaloupe and Key Lime Soup is perfect for summer entertaining. Key limes give the soup a fresh bright acidity.
The garnishes take the soup to another level. Feta brings a tangy element while olive oil adds a rich mouthfeel. Kaffir lime leaf slivers bring a luscious perfume and unique citrusy flavor. The green herb garnish of mint and cilantro contrasts the pastel-orange soup for a very pretty presentation.
Chilled Cantaloupe Soup Recipe
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“Spanish Influence” Chilled Soup
Fire-Roasted Chiles, Marcona Almond, Amontillado Sherry
Fried Tortilla, Roasted Corn, Bay Shrimp, Cilantro, Almond Oil
The chilled chile & almond soup has been a favorite around here for over a decade – a star of a cold soup that’s hot, smoky, and nutty. If fact, I entered it in a contest at the Los Angeles County Fair years ago, and it won second place. I’ve updated the soup recipe, now using fat luscious Spanish Marcona almonds and Spanish Amontillado sherry that has a whisper of sweetness. The basic soup can be simply garnished with a drizzle of Mexican crema and a few cilantro leaves. Or for entertaining, go all out and add sweet bay shrimp, roasted corn, freshly fried corn tortilla strips, chopped Marcona almonds, and a splash of toasted almond oil – your guests will surely be delighted.
“Spanish Influence” Chilled Soup
with Fire-Roasted Chiles, Marcona Almond, Amontillado Sherry RECIPE
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Chilled Marcona Almond & Poblano Chile Soup with Sherry
Crab Salad Pillar with Avocado
Diced Watermelon, Feta and Mint
Borage Blossom Garnish
The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. June’s summery theme is CHILLED SOUPS.
The chilled almond & chile soup has been a favorite here for over a decade – a STAR of a cold soup that’s hot, smoky, and nutty. If fact, I entered it in a contest at the Los Angeles County Fair years ago, and it won second place. I’ve updated the soup recipe, now using sweet Spanish Marcona almonds and dry Spanish sherry. The basic soup can be simply garnished with bay shrimp or a drizzle of Mexican crema and a few cilantro leaves. Or for entertaining, go all out and build the crab pillar, your guests will be delighted.
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