Spanish cuisine has been formed over several centuries under the influence of climate, geographical location and historical events that took place on the territory of this state. Therefore, it has incorporated the culinary traditions of different nations and has long been famous for its delicious first and second courses. In today's article, the most interesting recipes of Spanish soups will be examined in detail.
General information
Local residents prefer fish or vegetable soups. Due to the very hot climate, they are often served cold. Especially popular are mashed soups with seafood, cosido-madrileno, pushero and aho blanco.
Gazpacho deserves special attention. The history of Spanish soup with such a memorable name began a long time ago. According to one version, the mule drivers were the first to prepare it. They simply mixed all the ingredients in a spacious clay pot and wrapped them in wet clothes to cool the chowder. Today gazpacho is prepared according to several different recipes, adding mashed tomatoes, olive oil, garlic, onions, cucumbers, spices, lemon juice or vinegar to it. And the inhabitants of Malaga cook it on a meat broth with almonds and grapes.
With chickpeas
Turkish peas are often used in Spanish cuisine. Chickpea soup, better known as "Cosido", is prepared on a meat broth with the addition of lecho and adjika. Thanks to this, it has a high nutritional value and rich taste. To cook it for your loved ones, you will need:
- 400 g of fresh, not too fatty pork.
- 150 g chickpeas.
- 1.5 liters of drinking water.
- 3 potato tubers.
- 1 medium juicy carrot.
- 1 pod of red hot pepper (salted).
- ½ small onion.
- 4 tbsp. l lecho.
- 2 tbsp. l adjika.
- 2 tbsp. l any vegetable oil.
- Salt, fresh herbs and bay leaves.
Step No. 1. The washed pork is laid out in a pan, poured with water and sent to the stove.
Step number 2. They pour the pre-soaked chickpeas there and cook everything together over low heat for an hour.
Step No. 3. After the specified time has passed, slices of potatoes, fried from onions, carrots, salted peppers, adjika and lecho are loaded into a common pan.
Step No. 4. All this is flavored with bay leaf, brought to readiness, sprinkled with chopped greens and, if necessary, added.
With almonds and grapes
This cold Spanish soup is called Achoblanco. It has good refreshing properties and is very popular among the local population. Sometimes it is called white gazpacho, but unlike the latter, it lacks tomatoes. To serve it for a family dinner, you will need:
- 100 g of stale wheat bread.
- 100 g of almonds.
- 100 ml of olive oil.
- 20 grapes.
- 2 cloves of garlic.
- 1 tbsp. l white wine vinegar.
- Salt and potable water.
Step No. 1. Almonds are poured with a small amount of boiling water and boiled over low heat.
Step No. 2. After three minutes, cool it, peel it and add garlic.
Step number 3. All this is combined with olive oil and soaked bread, and then intensively processed with a blender.
Step No. 4. The resulting mass is combined with salt, white vinegar and a glass of cold water and beat again. Ready soup is briefly placed in the refrigerator, poured on plates and decorated with grapes.
With shrimp and mussels
This Spanish soup, called Sopa de Pescado, is likely to be favored by lovers of fish and seafood. It has a pleasant taste and rich aroma. And the presence of vegetables gives it a special freshness. To weld it at home, you will need:
- 150 g of mussels.
- 150 g peeled shrimp.
- 150 g lobsters.
- 200 g of rice.
- 400 g of any small fish.
- 1 piece of the head of a monkfish.
- 2 tomatoes.
- 1 head hake.
- 2 cloves of garlic.
- 1 onion.
- 2 tbsp. l anise.
- 1 cup olive oil.
- Salt, saffron and drinking water.
Step No. 1. Start cooking Spanish soup of tomatoes, seafood and rice with boiling broth. In a pan filled with water, add oil, onions, halves of tomatoes, garlic, salt, anise, shrimp, lobster, saffron and peeled small fish. All this is simmered for one and a half hours.
Step No. 2. After the specified time, the resulting broth is filtered, returned to the pan, supplemented with pre-washed rice, meat from fish heads, peeled mussels and shrimps. All this is cooked until all the ingredients are cooked and served hot.
With chicken and beans
This rich Spanish soup "Enchilada" is distinguished by a moderately spicy taste and will surely appeal to lovers of nutritious homemade dinners. To feed them your family, you will need:
- 160 g of ripe red tomatoes.
- 100 g of boiled chicken.
- 100 g cheddar.
- 100 g canned beans.
- 500 ml of broth.
- 50 g of bell pepper.
- 70 g of onions.
- 50 g of cornmeal.
- 25 g jalapenos.
- ½ clove of garlic.
- Salt, vegetable oil and tortilla.
Step No. 1. Onions, garlic and bell pepper are peeled of all excess, washed, chopped and fried in vegetable oil.
Step number 2. After some time, vegetables are supplemented with tomatoes, cornmeal and salted broth.
Step number 3. All this is brought to a boil, combined with chicken cheddar and beans, and then brought to readiness, not forgetting to season the jalapenos. Hot soup is poured into plates and served with tortilla.
With jamon and eggs
This Spanish garlic soup is traditionally served on Easter days. Initially, it was positioned as the food of the poor, but over time it began to be supplemented with more expensive ingredients like jamon and chorizo. To cook it at home, you will need:
- 400 ml of fresh meat broth.
- 100 g of white bread.
- 3 cloves of garlic.
- 2 eggs.
- 10 g of jamon.
- 10 g of chorizo.
- ½ tsp ground sweet paprika.
- Vegetable oil and salt.
Step No. 1. The peeled garlic is cut into plates and sautéed in hot oil.
Step number 2. When it is browned, add jamon and chorizo to it.
Step number 3. All this is sprinkled with ground paprika and cooked all together within 5-7 minutes.
Step No. 4. At the end of the agreed time, the contents of the pan are supplemented with slices of bread and wait for it to brown.
Step No. 5. At the next stage, fill it all with salted broth and warm it up, not allowing it to boil. Eggs are driven into a practically ready soup and wait until they are cooked.
With tomatoes and bacon
This Spanish tomato soup is called Salmorejo. It was invented in Andalusian Cordoba and will be worthy of competition with the well-known gazpacho. To treat them to your family, you will need:
- 1.5 kg of ripe red tomatoes.
- 1 hard boiled egg.
- 10 strips of bacon.
- 4 slices of bran bread.
- 5 cloves of garlic.
- ½ cup almond.
- 2 tsp sherry vinegar.
- 1 tsp powdered paprika.
- ½ tsp red chili flakes.
- 8 tbsp. l olive oil.
- Kitchen salt.
Step No. 1. The washed tomatoes are carefully peeled and crushed with a blender.
Step No. 2. The resulting mass is supplemented with bread crumb, almonds, garlic, vinegar, paprika, salt and olive oil, and then re-whipped and sent to the refrigerator.
Step No. 3. After a couple of hours, the soup prepared in this way is poured into plates, sprinkled with chopped egg and decorated with chopped fried bacon.
With cucumber and tabasco
A classic cold Spanish soup made from mashed tomatoes can be easily prepared by any inexperienced housewife. To do this, you will need:
- 1 kg of overripe tomatoes.
- 2 sweet yellow peppers.
- 1 cucumber.
- 1 red onion.
- 2 cloves of garlic.
- 1 tbsp. l wine vinegar.
- 2 tbsp. l olive oil.
- Sugar, table salt, Tabasco and dried wheat bread.
Step No. 1. The washed tomatoes are scalded with boiling water, carefully peeled and peeled, and then chopped with a blender along with garlic, sweet pepper and onions.
Step number 2. All this is supplemented with salt, sugar, olive oil, wine vinegar, Tabasco cucumbers and a slice of bread.
Step number 3. The resulting mass is re-whipped and sent to the refrigerator. Not earlier than three hours later, the finished gazpacho is served with white bread croutons.
With shrimps
This famous gazpacho with seafood is prepared quite quickly and simply, which means it will seriously interest busy housewives, saving every free minute. To bring him in time for a family dinner, you will need:
- 500 g peeled shrimp.
- 1.5 cups of tomato juice.
- 6 ripe red tomatoes.
- 1 cucumber.
- 2 sweet fleshy peppers.
- ½ onion.
- 1 tbsp. l olive oil.
- 2 tbsp. l wine vinegar.
- Salt and seasoning.
Step No. 1. In a deep container, combine cucumber, tomatoes, onions, tomato juice, vinegar and part of sweet pepper.
Step number 2. All this is slightly salted, seasoned and intensively processed with a blender.
Step number 3. Ready gazpacho poured into deep plates. Each of the servings must be supplemented with fried shrimp and strips of sweet pepper. Optionally, cold soup can be flavored with crushed garlic. Thanks to this, it will acquire a pleasant slightly island taste and pronounced aroma.