Chef Isabel
Ajoblanco Extremeño
Ajoblanco Extremeño is the poor-kitchen cold soup of Extremadura: bread, garlic, oil, egg yolk, vinegar, and icy water, with no almonds. Whisk it slowly and serve it bien fresquito.
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Chef Isabel
Ajoblanco Malagueño
Ajoblanco Malagueño is Andalucía before the tomato: raw almonds, bread, garlic, oil, vinegar, and cold water blended smooth enough to drink, then served with sweet muscatel grapes.
Chef Isabel
Gazpacho Andaluz de Remolacha
Gazpacho de remolacha is Andaluz by its method: ripe raw tomato, cooked beetroot, garlic, sherry vinegar, and olive oil blended smooth, then chilled hard until the glass beads.
Chef Isabel
Mazamorra Cordobesa
Mazamorra Cordobesa is Córdoba's white ancestor of salmorejo: almonds, bread, garlic, vinegar, and olive oil blended thick, colder and denser than ajoblanco, with grapes to finish.
Chef Isabel
Ajilimojili de Jaen
Ajilimojili is Jaen's tomato-free cold soup: potato, roasted red pepper, garlic, olive oil, and vinegar pounded into a cool, silky spoonful.
Chef Isabel
Aguaillo de la Sierra de Cadiz
Aguaillo is from the Sierra de Cadiz: cold water, stale bread, garlic, oil and vinegar, closer to a field drink than a bowl of soup, and sharp enough to wake you in the heat.
Chef Isabel
Porra Antequerana
Porra Antequerana is Andalucía in a bowl, from Antequera in Málaga: thicker than gazpacho, sturdier than salmorejo, and built from ripe tomato, bread, pepper, garlic, and oil.
Chef Isabel
Gazpacho Andaluz
Gazpacho Andaluz is Andalucía's cold answer to a hard summer: ripe raw tomatoes, green pepper, cucumber, garlic, bread, vinegar, and olive oil blended smooth. Make it only when the tomatoes are worth eating raw.
Chef Isabel
Zoque Malagueño
Zoque Malagueño is Málaga's summer gazpacho with carrot in the blend: tomato-red, lightly sweet, no cucumber or onion, and only good oil, bread, garlic, and vinegar to make it creamy.
Chef Isabel
Cojondongo de Gañán
Cojondongo de Gañán is Extremadura's cold farmhand soup from Tierra de Barros: bread, garlic, green pepper, tomato, oil, vinegar, and water, hand-mashed rough, never blended smooth.
Chef Isabel
Gazpacho Extremeño
Gazpacho Extremeño is Extremadura's thicker cold soup, close to salmorejo but its own thing: bread, cooked egg yolk, pepper, onion, and pimentón, served cold and spoonable.
Chef Isabel
Gazpacho de Sandía
Gazpacho de sandía is Andaluz high-summer cooking: dead-ripe watermelon, raw tomato, pepper, garlic, vinegar, and good oil blended cold until the soup is silky, bright, and clean.
Chef Isabel
Salmorejo Cordobés
Salmorejo Cordobés is Córdoba's thick cold tomato soup, made with bread, garlic, and olive oil, no cucumber and no pepper, blended until pale and spooned with egg and jamón.
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