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These are two very simple summer time Spanish soups. The first one is salmorejo. Add day old bread or bread crumbs, water, roma tomatoes (deskinned, chopped, and salted), a generous amount of olive oil, a clove of garlic, salt, and a little bit of red wine vinegar. The soup should turn out very thick and a light pink color. Refrigerate and serve chilled. It is traditionally served with chopped up boiled egg and dry cured ham, but in this case a drizzle of olive oil should suffice.

Another chilled soup is Ajo Blanco. This one has more protein than the first one. Add day old bread, or bread crumbs, water, almond flour, a clove of garlic, salt, olive oil, and a little dash of red wine vinegar. The consistency should be fairly watery but very white. It will have a slight almond/olive oil/garlic taste. It is generally served very chilled with melon and drizzled with olive oil, but since I am allergic to melon I generally add halved grapes. The sweetness of the almonds and fruit, the garlic, salt, and olive oil, combine to create a wonderfully refreshing soup. In Spain, I have had it served in a bowl, but also in a mug to be drunk.

Enjoy