To the rich cold soup!
We are spoon, spooning. For this reason, not even the 40 degrees in the shade of Madrid's heat waves scare us to look for the deep dish. And for that we thank the multitude of recipes for soups and cold creams inspired by high temperatures.
Gone is the monopoly of the duo salmorejo or gazpacho. Although both tomato soups from the south are still queens at their own tables and those of others. They can follow the classic recipes or add surprising ingredients that add color and flavor.
We go through Madrid, despite the dog days, to satisfy our need to spoon and refresh ourselves. There is life in the city summer beyond salads and ice cream. And, by the way, we take some recipes with us.
** ABOLEA :** Almond and Apple Vichyssoise
From this temple of healthy cuisine, an infallible date for brunch and breakfast in Chamberí, where each menu of the day always includes a different soup (hot in winter, cold in summer), they suggest their almond and apple vichyssoise. “Refreshing, with a creamy texture and the pleasant sweetness provided by the fruit. Balanced and surprising flavor. It is one of our favorite seasonal creams!” says Rosanna Ansón
Ingredients: onion, leek, Golden apple, potato, almond milk and sliced almonds. Serve very cold.
Almond and apple Vichyssoise.
MARÍA LUISA'S KITCHEN: Strawberry and melon gazpacho
Gazpacho, our favorite cold soup, welcomes a multitude of guests. Maria Luisza Banzo chef and owner of La cocina de María Luisa, she prepares it this summer with two other fresh ingredients, which give flavor and color.
“I make the gazpacho with natural crushed tomato, glass green pepper –the Italian one–, a little spring onion –the one used in the salads–, strawberries –if they are ripe better¬–, melon, olive oil, a little apple cider vinegar –mild–, salt and a little sugar. I don't add garlic or cucumber – the touch of cucumber is given a little by the melon –, or bread. That is, in addition Celiacs can take it. And it is very, very rich, smooth, light and refreshing.”
Strawberry and melon gazpacho.
AMADIA: White garlic
We went to the restaurant chef Victor Cuevas, Personal project that has just opened in the northwest of Madrid and that for the summer offers another summer spooning classic with a different touch.
“Ajoblanco is a very old soup which began to be done in times of scarcity in the Malaga area due to the excessive abundance of almond trees in the area”, he tells us. “It is a soup with many properties due to the almonds, that provide a large amount of protein, prevents heart problems due to its large amount of fatty acids and vitamin E”.
And his recipe: “Ajoblanco, in this case, is made with tender ground almonds, white bread, garlic, water, EVOO, salt and sherry vinegar. Blend all the ingredients together and strain through a very fine strainer. Being a seasonal soup, We accompany it with two main seasonal elements, such as cured mackerel and melon. A very healthy soup rich in properties to combat these temperatures”.
Ajoblanco with cured mackerel and melon.
** BIBO MADRID :** Gazpacho with cherries
It is already practically a classic, a popular recipe from one of the last Spanish chefs to obtain three Michelin Stars, Dani García. ** Their gazpacho with cherries can be found at BIBO Madrid and BIBO Marbella.
“The cherry gazpacho contains tomato, onion, green pepper, garlic, cherries, oil and sherry vinegar. Everything is poured and crushed. in the plating, we put anchovies, pistachios and feta cheese powder on it”.
Cherry gazpacho by Dani García.
** VIRIDIAN A:** Gazpacho with strawberries and marinated Baltic herring
This is indeed a classic of cold spooning in Madrid: gazpacho with strawberries and marinated herring from Abraham García, soul and life of the Viridiana restaurant. A recipe that he inherited from his mother and that he continues to prepare to the delight and taste of all. One of the first that he began to serve in his restaurant called buñuelesco who is already 40 years old.
Gazpacho of strawberries and marinated herring.
SURTOPIA: Salmorejo with carrot
In this house of Andalusian cuisine, a cold soup with a southern flavor could not be missing. If other summers, his avocado gazpacho drew attention, this is the Chef Jose Calleja he has opted for the other widely admired spoon: salmorejo. But, of course, it gives it its differentiating touch.
Prepared just like the classic recipe, adds cooked carrot to add sweetness and color very particular.
Carrot gazpacho.
** OLIVIA TAKES CARE OF YOU :** Beetroot and apple cream
They gave a twist to the typical varied plate: salads, healthy, organic food... A formula that they have now taken to a larger space in Fortuny, where soups and cold creams are always part of their daily menus. And this summer it is clear which one triumphs: beetroot and apple cream, nutritious, fresh and photogenic.
"Beetroot is a wonderful vegetable, which will provide us with iron, It will help us increase our defenses, it helps us prevent osteoporosis, it will help us detoxify our liver, it provides us with vitamin C, sodium, potassium, magnesium and something great: it contains a large amount of antioxidants”, they tell us from Olivia takes care of you . “We love its flavor, but we know that it can seem a bit strong, so we e have added apple to soften, and lime and mint that gives it a special fresh touch”.
Ingredients: 400 grams of cooked beetroot, an onion (75, 80 grams), two green apples, lime juice, salt, pepper, mint or mint leaves. Optional: turmeric, ginger, cucumber or even curry can be other great ingredients.
Beetroot and apple cream.