Spanish Soup: Best Recipes, Ingredients & Cooking Tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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 absorbed the culinary traditions of different peoples and has long been famous for its delicious first and second courses. In today's material, the most interesting recipes for Spanish soups will be considered in detail.

General information

Locals prefer fish or vegetable soups. Due to the very hot climate, they are often served cold. Cream soups with seafood, cocido madrileno, puchero and ajo blanco are especially popular here.

Gazpacho deserves special attention. The history of the 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 large clay pot and wrapped them in wet clothes to cool the stew. Today, gazpacho is prepared according to several different recipes, adding pureed tomatoes, olive oil, garlic, onions, cucumbers, spices, lemon juice or vinegar to it. And the people of Malaga cook it in meat broth with almonds and grapes.

With chickpeas

Chickpeas are often used in Spanish cuisine. Soup with chickpeas, better known as Kosido, is cooked on 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:

• 400g of fresh, not too fatty pork.
• 150g chickpeas.
• 1.5 liters of drinking water.
• 3 potato tubers.
• 1 medium juicy carrot.
• 1 red hot pepper (s alted).
• ½ small onion.
• 4 tbsp. l. lecho.
• 2 tbsp. l. adjika.
• 2 tbsp. l. any vegetable oil.
• S alt, fresh herbs and bay leaf.

Step number 1. Put the washed pork in a saucepan, fill it with water and send it to the stove.

Step number 2. Pre-soaked chickpeas are also poured there and cooked all together over low heat for an hour.

Step number 3. After the indicated time has elapsed, potato slices are loaded into a common pan, fried from onions, carrots, s alted peppers, adjika and lecho.

Step No. 4. All this is flavored with bay leaves, brought to readiness, sprinkled with chopped herbs and s alted if necessary.

With almonds and grapes

This cold Spanish soup is called Ajoblanco. He has goodrefreshing properties and is very popular with the local population. Sometimes it is called white gazpacho, but unlike the latter, it does not contain tomatoes. To serve it for a family dinner, you will need:

• 100g stale wheat bread.
• 100g almonds.
• 100 ml olive oil.
• 20 grapes.
• 2 garlic cloves.
• 1 tbsp l. white wine vinegar.
• Kitchen s alt and drinking water.

Step 1. Almonds are poured with a small amount of boiling water and boiled over low heat.

Step number 2. After about three minutes, it is cooled, peeled and supplemented with garlic.

Step 3. All this is combined with olive oil and soaked bread, and then intensively processed with a blender.

Step number 4. The resulting mass is combined with s alt, white vinegar and a glass of cold water and beat again. The finished soup is briefly placed in the refrigerator, poured into plates and decorated with grapes.

With shrimps and mussels

This Spanish soup, called Sopa de Pescado, is sure to be a hit with fish and seafood lovers. It has a pleasant taste and rich aroma. And the presence of vegetables gives it a special freshness. To cook it at home, you will need:

• 150 g mussels.
• 150g peeled shrimp.
• 150g lobsters.
• 200g rice.
• 400 g of any small fish.
• 1 piece of monkfish head.
• 2 tomatoes.
• 1 headhake.
• 2 garlic cloves.
• 1 onion.
• 2 tbsp. l. anise.
• 1 glass of olive oil.
• Kitchen s alt, saffron and drinking water.

Step 1. Start cooking Spanish soup of tomatoes, seafood and rice by boiling the broth. Oil, onions, tomato halves, garlic, s alt, anise, shrimps, lobsters, saffron and peeled small fish are added to a saucepan filled with water. All this is simmered for an hour and a half.

Step number 2. After the indicated time, the resulting broth is filtered, returned to the pan, supplemented with pre-washed rice, fish head meat, peeled mussels and shrimp. All this is cooked until all the ingredients are ready and served hot.

With chicken and beans

This hearty Spanish Enchilada soup is moderately spicy and sure to please lovers of nutritious homemade meals. To feed them to your family, you will need:

• 160g ripe red tomatoes.
• 100 g boiled chicken fillet.
• 100g cheddar.
• 100g canned beans.
• 500 ml stock.
• 50 g bell pepper.
• 70 g onion.
• 50g cornmeal.
• 25g jalapenos.
• ½ garlic cloves.
• Kitchen s alt, vegetable oil and tortilla.

Step number 1. Onion, garlic and bell pepper are cleaned of everything superfluous, washed, chopped and friedin vegetable oil.

Step 2. After some time, vegetables are supplemented with tomatoes, cornmeal and s alted broth.

Step 3. Bring it all to a boil, combine with cheddar chicken and beans, and then bring to a boil, not forgetting to season with jalapenos. Hot soup is poured into bowls and served with tortilla.

With jamon and eggs

This Spanish garlic soup is traditionally served on Easter days. It was originally marketed as a poor man's food, but over time, it began to be supplemented with more expensive ingredients like jamon and chorizo. To make it at home you will need:

• 400 ml fresh beef broth.
• 100g white bread.
• 3 cloves of garlic.
• 2 eggs.
• 10 g jamon.
• 10g chorizo.
• ½ tsp ground sweet paprika.
• Vegetable oil and kitchen s alt.

Step 1. Cut the peeled garlic into slices and fry in hot oil.

Step 2. When browned, add the jamon and chorizo.

Step 3 Sprinkle the whole thing with ground paprika and cook it all together within 5-7 minutes.

Step 4. At the end of the stipulated time, the contents of the pan are supplemented with slices of bread and wait for it to brown.

Step number 5. At the next stage, all this is poured with s alted broth and warmed up, not allowing to boil. Eggs are driven into the almost ready soup and wait until they are cooked.

With tomatoes and bacon

This Spanishthe tomato soup is called "Salmorejo". It was invented in the Andalusian Cordoba and will compete with the well-known gazpacho. To treat them to your family, you will need:

• 1.5kg ripe red tomatoes.
• 1 hard boiled egg.
• 10 strips of bacon.
• 4 slices bran bread.
• 5 garlic cloves.
• ½ cup almonds.
• 2 tsp sherry vinegar.
• 1 tsp powdered paprika.
• ½ tsp red chilli flakes.
• 8 art. l. olive oil.
• Kitchen s alt.

Step number 1. Washed tomatoes are carefully peeled and chopped with a blender.

Step 2. The resulting mass is supplemented with breadcrumbs, almonds, garlic, vinegar, paprika, s alt and olive oil, and then re-whipped and sent to the refrigerator.

Step number 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

Classic cold Spanish soup of mashed tomatoes can be easily prepared by any inexperienced housewife. For this you will need:

• 1 kg of ripe tomatoes.
• 2 sweet yellow peppers.
• 1 cucumber.
• 1 red onion.
• 2 garlic cloves.
• 1 tbsp l. wine vinegar.
• 2 tbsp. l. olive oil.
• Sugar, kitchen s alt, Tabasco and dried wheat bread.

Step number 1. Washed tomatoes are scalded with boiling water, carefully peeled and seeds are removed, and then chopped with a blender along with garlic, sweet peppers and onions.

Step 2. Top it all off with s alt, sugar, olive oil, wine vinegar, Tabasco cucumbers and a slice of bread.

Step 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 seafood gazpacho is prepared quite quickly and simply, which means that it will seriously interest busy housewives who save every free minute. To serve it in time for a family dinner, you will need:

• 500g peeled shrimp.
• 1, 5 cups of tomato juice.
• 6 ripe red tomatoes.
• 1 cucumber.
• 2 sweet fleshy peppers.
• ½ bulbs.
• 1 tbsp l. olive oil.
• 2 tbsp. l. wine vinegar.
• Kitchen s alt and seasonings.

Step 1. Combine cucumber, tomatoes, onion, tomato juice, vinegar and some sweet pepper in a deep bowl.

Step 2. All this is lightly s alted, seasoned and intensively processed in a blender.

Step number 3. Ready gazpacho is poured into deep plates. Each of the portions must be complemented with fried shrimp and sweet pepper strips. If desired, cold soup can be flavored with crushed garlic. Thanks to this, he willpleasant slightly spicy taste and pronounced aroma.