Cold Soups of Southern Spain

                         In Andalusia gazpacho is commonly served in small glasses to drink

I’m on the island of Mallorca but will soon be heading to Spain’s southernmost mainland province, Andalusia.  Home to the magnificent Moorish cities of Granada, Seville and Cordova, it’s also the epicenter of Sherry wine.  But, another compelling reason to visit Andalusia is that it offers the best culinary experience for discerning foodies.   While there are many Andalusian dishes I love, its cold soups are simply stunners.

An Andalusian gastronomic specialty, these cold soups come in several different colors.   There’s probably not a traveler who has been to southern Spain during the summer that has not enjoyed a refreshing brilliant red gazpacho soup.   Gazpacho is synonymous with Andalusia for many reasons.  First, the temperatures of inland Andalusia pulsate during the summer  at >100 degrees so a cold, light soup is the perfect choice.  Secondly, Andalusia is the agricultural capital of Spain---it is where the country’s tomatoes, cucumbers, peppers, onions and garlic are grown.   Home to millions of olive trees, Andalusia is also ground-zero for Spain’s olive oil.  Sherry wine vinegar is also produced in the area.  All of these are the ingredients of gazpacho.

                                         Salmorejo looks super creamy but there is no cream

Gazpacho, however, is only one of the cold red soups Andalusia has to offer.  A “cousin” of gazpacho, Salmorejo, is made using only tomatoes.  It is thicker and creamier than gazpacho because of bread that is added.  The way that the tomatoes, bread and olive oil emulsify make some think that there is cream in the soup, however, there is not.   Salmorejo, is typically served in a bowl with a diced hard-boiled egg on top and small pieces of cured Spanish ham so it can easily be a meal in itself.  

                                  Gazpacho verde (aka green gazpacho) is a crowd pleaser

But, wait.  There’s another relative of gazpacho that you must try.  It’s called green gazpacho and here’s why:  it’s made from green tomatoes (popular in Spain), green bell peppers, cucumber, spinach, parley, mint and avocado---along with the traditional onion, garlic, olive oil and sherry wine vinegar.  Try it.  You’ll like it!

                                                Ajo blanco is sometimes called "white gazpacho"

Ajo blanco is yet another cold soup of Andalusia.  While it literally translates to “white garlic soup,”  this is not a vampire dish as there is very little garlic.  In fact, it’s mostly Marcona almonds and it’s often made with the addition of a green apple and topped with green grapes.   Ajo blanco is thought by some to be the original cold soup of Andalusia and the precursor for today's gazpacho (before tomatoes were bought from the New World).

Why not celebrate the first days of autumn by making a refreshing cold summer soup?

Spain’s Best Region for Foodies

                                       The best dining in all of Spain is in Andalusia

Europe’s second largest country, Spain, offers a wealth of riches for the culinary traveler.  Chorizo is made in every corner of Spain.  Manchego cheese, from the center of the country, is internationally known.  There’s Espelette (a smoky paprika from the Basque hills), and Piquillo peppers from the north.   But, it’s Spain’s southernmost area of Andalusia that knocks it out of the bull-ring for gastronomy.

                     Refreshing gazpacho, an Andalusian specialty, is a made from all local ingredients

Andalusia comprises nearly one-fifth of Spain’s land mass with the Mediterranean being its southern border, Gibraltar and the Atlantic its western boundary.  Seville is its capital, but other famous towns include the phenomenal Moorish cities of Granada and Cordova, as well as the entire Costa del Sol and its epicenter, Malaga.

                                      Spain's most prized olive oil comes from Andalusia

Andalusia has historically been an agricultural region.   Its inland weather is the hottest in Europe which means heat-loving food products such as tomatoes and melons thrive.  Some of Spain’s best olive oils are Andalusian.   Also, Sherry wine vinegar is from this vast culinary land, as is the full lineup of dry and sweet Sherry wine.   Some of Spain’s most loved Iberico ham hails from Andalusia.  Paella is a classical Andalusian dish---this makes sense as half of the country’s rice comes from the area outside of Seville (and the Mediterranean provides a stunning array of shellfish for the popular seafood version).

 

                          Seafood paella is one of Andalusia's many culinary splendors

Spain’s Andalusia is also an area of rich culture.  In fact, many cultural phenomena that are viewed distinctively as Spanish are largely or entirely from Andalusia.  These include flamenco and bullfighting.   The Moors made significant contributions to Andalusia’s culture, especially in the region’s architecture and  gastronomy.  The Moors not only brought olives & olive oil, but sugar, almonds, citrus, and many stone fruits.  Classical Spanish cuisine spices such as saffron, cumin, nutmeg and cinnamon were also passed to Spain by the Moors.  Equally important, the Moors brought the technology of irrigation, turning Andalusia’s dessert into a rich garden.

                                     Some of the best Iberico ham is found in Andalusia

While there are many enticing parts of Spain for the gourmand, the pinnacle for eating is Andalusia.  Wine-Knows has a group going to Andalusia September 2021.  For more info on this trip which includes Spain’s do-not-miss cities of Seville and Granada (as well as the district's famous Sherry wine district), check out our special culinary adventure:

http://www.wineknowstravel.com/granada-and-seville-itinerary/

Not-to-Miss Foods in Spain

The travel season is approaching.  If you’re heading to Spain here are some of the country’s culinary dishes you should seek out.

                                         Gazpacho is almost an art form in Spain

Gazpacho, a refreshing cold tomato soup, originated in Spain’s mucho hot southern region.  Today, however, the dish is now ubiquitous throughout Spain.  The nicer the restaurant, the fancier the presentation of accompaniments (finely diced cucumbers, white onions, bell peppers, croutons and extra virgin olive oil) .

                                                      Paella is a time intensive labor of love

Paella is an impressive rice entree cooked with saffron.   Every province has its own variation;  along the sea it’s filled with seafood;  inland it’s meat and or poultry; sometimes it's a mixture of both land and sea.  The vegetable ingredients are also dependent upon the region and many times include green beans or artichokes.

                                        The classical Tortilla is one of the most common dishes of Spain

Tortilla Espanol is on the menu of every tapas bar and most restaurants.  This dense potato omelette (which has no relationship to the Mexican tortilla) is served in slices.  It’s a great choice for vegetarians who often find eating in meat-centric Spain difficult.  In its best form, the tortilla can be sublime. 

                               While these padrons were stuffed with chorizo, the best version just may be plain

Padron peppers are about the size and color of jalapenos, but that is where the similarity ends.   Padrones are very mild and sweet.  They are typically sautéed in olive oil & topped with sea salt.  Served in both tapas bars and restaurants, this is one of my husband’s and my favorites.

Piquillos are addictive...especially these filled with crab

Piquillo peppers are becoming increasing popular in the US (Trader Joe’s is even carrying them now).  These very mild red peppers are roasted over open fires, deskinned, and then packed in a jar.   Piquillos are great stuffed with fish, cheese or meat, however, I often eat them plain, or add them to salads or sandwiches.

Membillo is made from quince

Membrillo is the best fruit preserve you’ll ever have.  Thickened and then formed into a block, it’s often eaten on toast for breakfast, but it’s also added to many Spanish pastries and cakes.  The most ethereal way to eat membrillo, in my opinion, is paired with one of the country’s mild cheeses as a dessert.

                                                     This special ham is pure nirvana

Iberico ham is not a dish but a product, however, no list of Spanish culinary masterpieces would be complete without paying homage to this fabulous food.   Made from a special breed of black pigs that graze on acorns, this is the pinnacle.  (Note:  I lean heavily to being a vegetarian, but I’m wild over this).

Bon viaje!   (Happy travels)