This tomato soup is called salmorejo in Spanish and is a lovely rich potage that can be paired with bread to create a main meal! I came up with this recipe after eating it many times in Spain with my Spanish husband.Apart from the water used to peel the tomatoes, no other ingredient will be cooked so please make sure to use the freshest, highest-quality ingredients that you can.This rich potage is very versatile, you can eat it as-is, use it to dip bread into or serve it as a side to a main meal.Even though this potage is unbelievably delicious and bursting with nutrients, it's still cheap and easy to make. Recipe by fraueva

Summer soup

Tasty, creamy avocado vegetable soup made with chayote squash and spice.

Gazpacho is a popular cold soup from Spain. It is made with simple ingredients and it’s ideal for cooling off during the summer. This version doesn’t contain garlic or sherry vinegar, but it’s still delicious and nutritious.Note:-Many Spaniards eat this gazpacho without straining it through a sieve, but personally I find it to be more enjoyable that way.#CA2025

A hearty garlic soup made with extra virgin olive oil from Spain! The perfect way to use leftover bread to make something delicious.

This ingenious method published by Kenji López-Alt extracts more liquid from the vegetables than just processing in the blender.

If I can still remember, I had posted this before. It was in a typical vegan smoothie form and nothing like this. You can totally replace the condensed milk and Iris cream with vegan-friendly options if you fancy that route. It is entirely up to your own convenience and preference. A recipe is just a guideline for you to understand, ultimately, you will have to taste and adjust to your own palate.As you already knew the story behind this recipe. I was in Bandung, Indonesia, and I was being served with this awesome smoothie. It has avocado, coffee and chocolate. Who would've thought that such a combination works? It is perfect. My then ex-gf, told me what she can do it better as she further explained to me that the eatery is not using real avocado, but rather fake flavorings and colorings. Yes, her version tastes way better. To this day, I never forget the taste; the avocado rush on the palate, the strong aromatic coffee aftertaste, almost mocha-like (probably due to the chocolate), lingers at the back of your mouth for quite a while.Instead of making another smoothie, I decided to create this dessert soup. I added coconut oil to enhance the flavors of the chocolate. The cold avocado coffee soup top with a warm coconut dark chocolate just give your tastebuds an oomph. To make things even further, I garnish with some coffee granules. The taste is almost the same as I 1st sipped into the wonderful smoothie my ex-gf used to make. I really hope you will give this recipe a try

I really enjoyed the chilled miso soup I had when I stayed in a hot-spring hotel in Niigata Prefecture. I changed the toppings and uploaded this recipe (the one at the hotel had sliced cucumber and shiso).( 1) You can use 2 cups of water + 1 tsp of instant dashi granules.( 2) Adjust the amount of miso according to what you're using.( 3) If you're planning to float some ice cubes in, prepare it on the saltier side. Recipe by Setsubunhijiki

I'm really fond of marinating whole tomatoes in dashi stock and eating them chilled. I thought that a more western-flavored variation of that would be delicious, too!Adjust the amount of salt to the soup by tasting the soup after simmering the onions.Instead of parsley, you can use cucumber, okra or any green vegetable as a garnish. Please arrange it so that it looks colorful. Recipe by yaburie

It is a typical dish within the Colombian cuisine, very popular in regions around the Bogota area. Quite often this plate is eaten on weekends at lunch and at important celebrations. It is a hearty chicken soup made with three types of potatoes, sweet corn, and an aromat herb "guasca". There are other versions in Latin American as well like the ones in Cuba and Peru. For more delicious and healthy recipes, please visit andeanrecipes.com/recipes

This recipe was taught to me by my Mexican suegra (mother-in-law) and is now a firm favourite! quick and easy to make!