Spanish cold soups salmorejo and ajoblanco highlighted in new summer recipes

Salmorejo, the creamy Andalusian cold tomato soup, can be adapted by altering the amount of bread, olive oil and type of tomato to achieve a thicker, cream‑like consistency for main‑course use or a thinner texture for gazpacho‑style plating. The classic preparation uses bread, ripe tomatoes, garlic, extra‑virgin olive oil and salt, requires no cooking, and keeps well for three to four days when stored in a sealed glass container with a thin oil layer on top.

A modern take on ajoblanco incorporates roasted apricots and peeled prawns, adding a sweet‑caramel note to the traditional almond, bread, garlic, olive‑oil and vinegar base. The recipe recommends high‑quality Marcona almonds, slow oil incorporation for emulsification, and fine straining for a silky mouthfeel. After blending, the soup is rested in the refrigerator for at least two hours before serving, with optional garnish of fresh apricot slices, basil leaves and a drizzle of olive oil.