Salmorejo - Chilled Spanish Tomato Soup - Away A While Recipe Favorites

Salmorejo - Spanish Chilled Tomato Soup

From the kitchen of One Perfect Bite...This is a wonderful soup, and while I suspect it might become a favorite of those of you who are adventurous eaters, it will not have universal appeal. Salmorejo is a bit like gazpacho, but it is richer and much deeper in flavor than its more mild mannered cousin. It truly has attitude. I suggest that the first time you make this, you judiciously add vinegar to the soup. I personally found that the 2 tablespoons listed in the recipe below was overkill, and tended to make the soup more sour than I enjoy. I've found that a tablespoons works well for me and mine. While this cool and creamy tomato soup is nearly effortless to make, I do suggest you prepare it a full day before you plan to serve it. You will find that its flavor greatly improves with age. This is one of those soups that demands to be served with a thick crusty peasant bread. I'm told that in Spain they actually use the bread to mop up the last traces of soup remaining in the bowl. A glass of Rioja and a lovely crisp salad would also be wonderful accompaniments. I do hope, if only for the sake of novelty, you'lre tempted to give this soup a try. Chilled soups are a wonderful addition to summer meals and there are not a lot of recipes for them floating through cyberspace. This one is worth your time and effort. Here is how this version of Spanish Salmorejo is made. You'll find the recipe here.

                    

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Frugal Foodie Friday - Curried Tomato and Peanut Soup

From the kitchen of One Perfect Bite...Summer refuses to let go. The Silver Fox and I are in a 10,000 step program and we were out the door shortly after first light this morning. The thermometer outside the door read 47 degrees F, and I mean to tell you it was chilly. The Fox is not a morning talker, so as we walk I usually ward off boredom with thoughts of meal planning or the mental creation of recipes that I hope will wow my immediate world. Under the circumstances, soup seemed like a pretty good bet for lunch or dinner today. I'm still no where near ready for the heavy soups and stews of winter, but I am entertaining thoughts about their lighter cousins and decided to make a pantry soup for our lunch. The original version of this soup comes from Epicurious.com, and while I've made changes to it over the years, it still remains their soup and it's one worth sharing. While it is inexpensive to make and easy to prepare, the best thing about the recipe is that it makes a delicious soup in a quantity that's perfect for a small family. One spoonful of this lovely curried soup will forever spoil you and you'll never look at canned soup in the same way again. I've cut back on the amount of liquid used in its preparation, so it is thicker than the original version. If you prefer a thinner broth use more chicken or vegetable stock to get the consistency you want. The recipe calls for Madras curry powder which usually is quite hot and spicy. If the curry powder you use is a milder variety, you might want to add a pinch of cayenne pepper or some pepper flakes to pep up the flavor of your soup. If you want to use the soup as a main course, add a can of rinsed and drained chickpeas to the pot and just heat them through. I do hope you'll give this Frugal Friday feature a try. It takes 15 minutes to prepare and costs less than $5 to make. Chances are you have all the ingredients you need to make the soup in your pantry and that saves you a trip to the store. It is perfect for these cusp days of early fall. By the time we were ready for lunch, the thermostat had climbed to 88 degrees and I was really grateful for the satisfying lightness of this very special tomato soup. Here is how it is made.

Salmorejo - Spanish Chilled Tomato Soup

From the kitchen of One Perfect Bite...This is a wonderful soup, and while I suspect it might become a favorite of those of you who are adventurous eaters, it will not have universal appeal. Salmorejo is a bit like gazpacho, but it is richer and deeper in flavor than its more mild mannered cousin. It truly has attitude. I suggest that the first time you make this, you judiciously add vinegar to the soup. I personally found that the 2 tablespoons listed in the recipe below was overkill, and tended to make the soup more sour than I enjoy. I've found that a tablespoons works well for me and mine. While this cool and creamy tomato soup is nearly effortless to make, I do suggest you prepare it a full day before you plan to serve it. You will find that its flavor greatly improves with age. This is one of those soups that demands to be served with a thick crusty peasant bread. I'm told that in Spain they actually use the bread to mop up the last traces of soup remaining in the bowl. A glass of Rioja and a lovely crisp salad would also be wonderful accompaniments. I do hope, if only for the sake of novelty, you'lre tempted to give this soup a try. Chilled soups are a wonderful addition to summer meals and there are not a lot of recipes for them floating through cyberspace. This one is worth your time and effort. Here is how this version of Spanish Salmorejo is made.