Recipes

Creamy Tomato and Carrot Soup

Creamy Tomato and Carrot Soup

Couverts4
Preparation 5 minutes
Preparation time:30 minutes
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Ingredients

Instructions

  • In a heavy saucepan, combine the canned chopped tomatoes, finely chopped onion, vegetable stock, dried oregano, grated nutmeg, salt, and bay leaf.
  • Bring the mixture to a boil over medium heat, stirring occasionally.
  • Once boiling, reduce the heat to low, part-cover the saucepan, and simmer for 30 minutes, allowing the flavors to meld together.
  • After 30 minutes, discard the bay leaf.
  • Ladle the creamy tomato and carrot soup into bowls.
  • Garnish each bowl with a sprinkle of chopped fresh flat-leaf parsley.
  • Serve the soup hot and enjoy!

Notes & Wine Advice

Wine Advice:
Pair this creamy soup with a light-bodied white wine such as Chardonnay or a crisp Pinot Grigio for a delightful contrast.

Nutrition values

Calories: 70 kcal | koolhydraten: 12 g | Eiwitten: 2 g | Vet: 2 g | Suiker: 7 g
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Course; Soup / Starters
Diets; Gluten-Free / Vegetarian

Beet and Goat Cheese Gazpacho with Melon

Beet and Goat Cheese Gazpacho with Melon

Couverts6
Preparation 15 minutes
Preparation time:1 hour
advance for chilling 2 hours
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Ingredients

Instructions

  • Place the beets in a medium saucepan with enough cold water to cover them.
  • Cover the saucepan and bring the water to a simmer over low heat.
  • Cook the beets for about 1 hour or until they are tender when pierced with a knife, replenishing the water if necessary.
  • Let the beets cool, then peel them.
  • In a food processor, combine the cooked beets, olive oil, vinegar, salt, pepper, chopped onion, ground cumin, garlic, chicken or vegetable broth, chopped cucumber, and lemon juice.
  • Process until smooth.
  • While the processor is running, gradually add the water until the gazpacho reaches your desired consistency.
  • Taste for vinegar and salt, and adjust if necessary.
  • If the soup is too thick, add more water to thin it.
  • Cover the gazpacho and refrigerate it for at least 2 hours, or overnight, to chill and allow the flavors to meld.
  • Before serving, taste the gazpacho again and adjust the seasoning if needed.
  • Pour the chilled gazpacho into individual bowls and float the small cubes or balls of melon in the soup.
  • Garnish each serving with crumbled goat cheese.
  • Serve the gazpacho cold.

Notes & Wine Advice

Wine Advice: Pair this unique gazpacho with a light and fruity rosé wine or a crisp Sauvignon Blanc.

Nutrition values

Calories: 180 kcal | koolhydraten: 15 g | Eiwitten: 5 g | Vet: 11 g | Suiker: 9 g
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Course; Appetizer / Soup
Cuisine; European / Spain
Diets; Gluten-Free / Vegetarian

Lima Bean Gazpacho with Melon

Lima Bean Gazpacho with Melon

Couverts4
Preparation 15 minutes
chilling time 2 hours
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Ingredients

Instructions

  • Place the lima beans in a microwave-safe bowl, cover them with water, and add a pinch of salt.
  • Microwave on High for 2 minutes (or bring to a boil in a saucepan over high heat and cook for 5 minutes) until partially cooked.
  • Drain, reserving ¼ cup of the cooking liquid (add water if necessary).
  • Soak the bread slices in water and then squeeze them dry.
  • In a food processor, combine the soaked bread, garlic cloves, partially cooked lima beans, salt, and wine vinegar.
  • Process until smooth.
  • With the food processor running, gradually drizzle in the olive oil until fully incorporated, creating a mayonnaise-like consistency.
  • Transfer the mixture to a medium bowl and stir in the reserved ¼ cup of cooking liquid and the chicken or vegetable broth.
  • Taste for vinegar and salt and adjust if necessary.
  • Cover the bowl and refrigerate the gazpacho for at least 2 hours, or overnight, to chill and allow the flavors to meld.
  • Before serving, taste the gazpacho and adjust the seasoning if needed.
  • Pour the chilled gazpacho into individual bowls and float the small cubes or balls of melon in the soup.
  • Serve the gazpacho cold.

Notes & Wine Advice

Wine Advice:
Pair this unique gazpacho with a crisp Spanish Verdejo or a light Pinot Grigio.
Suitable for Vegetarians: Yes, if vegetable broth is used.
Suitable for a Gluten-Free Diet: Yes, if gluten-free bread is used.

Nutrition values

Calories: 320 kcal | koolhydraten: 25 g | Eiwitten: 7 g | Vet: 22 g | Suiker: 5 g
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Course; Appetizer / Soup
Cuisine; European / Spain
Diets; Gluten-Free / Vegetarian

Melon-Infused White Gazpacho with Almonds and Pine Nuts

Melon-Infused White Gazpacho with Almonds and Pine Nuts

Couverts4
Preparation 20 minutes
chilling time 2 hours
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Equipment

  • Food processor

Ingredients

  • â…“ cup blanched almonds about 2 ounces
  • â…“ cup pine nuts about 2 ounces
  • 2 garlic cloves
  • 1 teaspoon salt
  • 4 1-inch cubes green melon, such as honeydew
  • 4 thin slices long-loaf bread crust removed
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon sherry vinegar or red wine vinegar
  • 4 cups ice cold water
  • 24 to 36 small cubes or balls of green melon such as honeydew

Instructions

  • In a food processor, combine the blanched almonds, pine nuts, garlic cloves, and salt.
  • Process until the nuts are finely ground.
  • Add the 4 cubes of melon and continue processing until smooth.
  • Soak the slices of bread in water, then squeeze them dry.
  • Gradually add the bread to the food processor while it’s running, processing until smooth.
  • With the processor still running, slowly drizzle in the olive oil until fully incorporated.
  • Then, add the sherry vinegar or red wine vinegar.
  • Gradually pour in the cold water while continuing to process until everything is well incorporated.
  • Strain the mixture through a fine-mesh strainer into a medium bowl to ensure a smooth texture.
  • Taste the gazpacho and adjust the seasoning with more vinegar or salt if necessary.
  • Cover the bowl and refrigerate the gazpacho for at least 2 hours, or overnight, to chill and allow the flavors to meld.
  • Before serving, taste the gazpacho again and adjust the seasoning if needed.
  • Pour the chilled gazpacho into individual bowls and float the small cubes or balls of melon in the soup.
  • Serve the gazpacho cold.

Notes & Wine Advice

Wine Advice:
Pair this unique gazpacho with a chilled Spanish Verdejo or a crisp Sauvignon Blanc.

Nutrition values

Calories: 300 kcal | koolhydraten: 15 g | Eiwitten: 5 g | Vet: 25 g | Suiker: 6 g
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Course; Appetizer / Nuts / Soup
Cuisine; European / Spain
Diets; Gluten-Free / Vegetarian

Malaga-Style Almond and Grape Gazpacho

Malaga-Style Almond and Grape Gazpacho

Couverts4
Preparation 15 minutes
in advance for chilling 2 hours
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Ingredients

  • One 6-inch piece long-loaf bread, crust removed
  • ½ pound blanched almonds about 1½ cups
  • 2 garlic cloves coarsely chopped
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 teaspoon salt
  • 1 cup mild extra-virgin olive oil
  • 4 cups ice cold water
  • 16 peeled seedless green grapes or 16 small balls of green melon honeydew or apple
  • 12 small cooked and shelled shrimp optional

Instructions

  • Soak the bread in water, then squeeze it dry and place it in a food processor.
  • Add the blanched almonds and chopped garlic, and process until smooth.
  • Add the vinegar and salt to the mixture.
  • With the motor running, gradually drizzle in the olive oil until fully incorporated, giving the mixture a mayonnaise-like consistency.
  • Then, gradually add the cold water while continuing to process.
  • Transfer the gazpacho to a medium bowl, cover it, and refrigerate for at least 2 hours, or overnight, to chill and allow the flavors to meld.
  • Before serving, taste the gazpacho and adjust the seasoning with more vinegar or salt if necessary.
  • Garnish each serving with 4 green grapes and 3 shrimp, if using.
  • Serve the gazpacho cold.

Notes & Wine Advice

Wine Advice:
Pair this unique gazpacho with a chilled dry Spanish fino sherry or a crisp Albariño wine.

Nutrition values

Calories: 570 kcal | koolhydraten: 15 g | Eiwitten: 11 g | Vet: 54 g | Suiker: 4 g
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Course; Appetizer / Soup
Cuisine; European / Spain
Diets; Gluten-Free / Vegetarian

Refreshing Cucumber and Dill Gazpacho

Refreshing Cucumber and Dill Gazpacho

Couverts4
Preparation 9 minutes
chilling time 2 hours
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Equipment

  • Food processor

Ingredients

Instructions

  • In a food processor, combine the peeled cucumbers, fresh dill or chives, chopped garlic, olive oil, chopped onion, white wine vinegar, sugar, salt, and black pepper.
  • Process until smooth.
  • While the processor is running, gradually add the water until the mixture reaches a smooth consistency.
  • Cover the gazpacho and refrigerate it for at least 2 hours, or overnight, to chill and allow the flavors to meld.
  • Before serving, taste the gazpacho and adjust the seasoning with more vinegar or salt if necessary.
  • Pour the chilled gazpacho into individual bowls and serve cold.

Notes & Wine Advice

Wine Advice:
Pair this light and refreshing gazpacho with a chilled Spanish Verdejo or a crisp Sauvignon Blanc.

Nutrition values

Calories: 180 kcal | koolhydraten: 10 g | Eiwitten: 2 g | Vet: 15 g | Suiker: 6 g
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Course; Appetizer / Soup
Cuisine; European / Spain
Diets; Gluten-Free / Vegetarian

Cordoban-Style Tomato and Bread Soup

Cordoban-Style Tomato and Bread Soup

Couverts6
Preparation 15 minutes
chilling time 2 hours
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Equipment

  • Food processor

Ingredients

Instructions

  • In a food processor, combine the bread slices, chopped tomatoes, green and red bell peppers, and water.
  • Process until smooth.
  • Strain the mixture through a fine-mesh strainer into a large bowl, pressing to extract the liquid.
  • Discard the solids.
  • In a small bowl, whisk together the olive oil and vinegar, then stir it into the soup.
  • Cover the bowl and refrigerate the soup for at least 2 hours, or overnight, to chill and allow the flavors to meld.
  • Before serving, taste the soup and adjust the seasoning with more vinegar or salt if needed.
  • Pour the chilled soup into individual bowls and garnish each serving with finely chopped hard-boiled egg and thin strips of Serrano ham or prosciutto, if desired.

Notes & Wine Advice

Wine Advice:
Pair this flavorful soup with a chilled Spanish fino or manzanilla sherry for an authentic Andalusian experience.

Nutrition values

Calories: 240 kcal | koolhydraten: 19 g | Eiwitten: 5 g | Vet: 17 g | Suiker: 8 g
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Course; Appetizer / Soup
Cuisine; European / Spain

Andalusian-Style Tomato Gazpacho

Andalusian-Style Tomato Gazpacho

Couverts6
Preparation 15 minutes
2 hours
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Equipment

  • Food processor

Ingredients

  • 2½ pounds very ripe tomatoes quartered
  • 2 garlic cloves coarsely chopped
  • 1 medium red bell pepper coarsely chopped (about ¾ cup)
  • One 2-inch chunk country bread, crust removed
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 2 teaspoons salt
  • ½ teaspoon ground cumin optional
  • 1 teaspoon sugar
  • ½ cup mild extra-virgin olive oil
  • Finely chopped red and green bell peppers for garnish (optional)

Instructions

  • In a food processor, combine half of the tomatoes, all of the garlic, coarsely chopped pepper, bread, vinegar, salt, cumin, and sugar.
  • Process until smooth.
  • With the motor running, gradually add the remaining tomatoes and blend until smooth.
  • Slowly drizzle in the olive oil until fully incorporated.
  • Strain the mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a ladle to extract as much liquid as possible.
  • Discard the solids.
  • Cover the bowl and refrigerate the gazpacho for at least 2 hours, or overnight, to chill and allow the flavors to meld.
  • Before serving, taste the gazpacho and adjust the seasoning with more vinegar or salt if needed.
  • If the soup is too thick, you can thin it with a bit of ice water.
  • Pour the chilled gazpacho into individual bowls and garnish with finely chopped red and green bell peppers, if desired.

Notes & Wine Advice

Wine Advice:
Pair this refreshing gazpacho with a crisp, dry Spanish white wine such as Albariño or a chilled rosé.

Nutrition values

Calories: 210 kcal | koolhydraten: 13 g | Eiwitten: 2 g | Vet: 17 g | Suiker: 8 g
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Course; Appetizer / Soup
Cuisine; European / Spain
Diets; Gluten-Free / Vegetarian

Valencia-Inspired Seafood and Vegetable Salad

Valencia-Inspired Seafood and Vegetable Salad

Couverts4
Preparation 30 minutes
Preparation time:20 minutes
marinating 12 hours
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Ingredients

  • 1 dozen medium mussels
  • ¼ pound cauliflower and/or broccoli cut into small florets
  • Salt
  • 1 teaspoon fresh lemon juice
  • 1 slice lemon
  • ½ pound cleaned squid or 1 pound uncleaned small squid with tentacles
  • 2 ounces baby eels angulas or mock baby eels (gulas), cleaned (optional)
  • 2 tablespoons finely chopped green bell pepper
  • 3 tablespoons finely chopped tomato
  • 1 tablespoon finely chopped scallion about 1 small
  • 1 garlic clove finely chopped
  • ½ cup slivered Spanish onion
  • 4 pitted black olives sliced
  • 1 tablespoon finely chopped dill or cornichon pickle

Dressing:

Instructions

  • Clean the mussels by soaking them in cold water for 30 minutes, scrubbing with a brush, and removing any beards.
  • Discard any cracked shells or mussels that do not close tightly.
  • In a skillet, cook the cauliflower in boiling salted water with lemon juice until crisp-tender.
  • Drain and set aside.
  • In the same skillet, cook the mussels in water with a lemon slice until they open.
  • Remove the meat from the shells and discard the shells.
  • Rinse the squid thoroughly, then cook in the skillet with the mussel liquid for about 2 minutes until just tender.
  • Cut into halves or rings if necessary.
  • In a medium bowl, combine the cauliflower, mussels, squid, baby eels (if using), bell pepper, tomato, scallion, garlic, onion, olives, and pickle.
  • Prepare the dressing by whisking together olive oil, lemon juice, mustard, and salt.
  • Fold into the salad.
  • Refrigerate the salad overnight and serve cold.

Notes & Wine Advice

Wine Advice:
Pair this seafood salad with a crisp, dry Spanish white wine such as Albariño or Verdejo.

Nutrition values

Calories: 185 kcal | koolhydraten: 10 g | Eiwitten: 16 g | Vet: 9 g | Suiker: 3 g
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Course; Fish / Main Course / Salad
Cuisine; European / Spain
Diets; Gluten-Free

Spanish-Inspired Eel Salad

Spanish-Inspired Eel Salad

Couverts2
Preparation 10 minutes
Refrigeration Time 1 hour
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Dry the eels well and place them in a salad bowl.
  • In a small bowl, whisk together the olive oil, red wine vinegar, mashed garlic, crushed chili pepper, chopped parsley, salt, and black pepper.
  • Pour the dressing over the eels and stir gently to combine.
  • Line a serving platter with lettuce leaves.
  • Spoon the dressed eels over the lettuce.
  • Refrigerate the salad for 30 minutes to 1 hour before serving.
  • It should be served cool, not cold.

Notes & Wine Advice

Wine Advice:
Pair this dish with a crisp, acidic white wine like Albariño or Txakoli to complement the delicate flavors of the eels.

Nutrition values

Calories: 210 kcal | koolhydraten: 2 g | Eiwitten: 15 g | Vet: 16 g | Suiker: 0.5 g
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Course; Appetizer / Fish / Salad
Cuisine; European / Spain
Diets; Gluten-Free