Spanish soups: which to choose?
Today the Spaniards were busy with two important things. First, for the first time in decades, a bull killed a bullfighter in a bullfight. Secondly, in the evening everyone gathered in sports bars to watch the final of the world Cup. And instead of wine they drank beer from the long vessels on the football, as it should be. We were rooting for the Portuguese and, I believe, continue to celebrate the victory. Already with wine and dinner. Photo: pixabay.com it’s time to continue the conversation about the Spanish kitchen, this time about the soups. Half a century ago in mainland Spain was not often the opportunity to buy seafood. Meat is also not an everyday product for the majority of the population at all times. Vegetable dishes, including soups — are the usual meal of an ordinary Spaniard. This does not mean that the stocks were not homemade sausages and other things that can be considered as a delicacy. Just vegetable soup is considered equivalent to some powerful soup with a rich broth. A special place in all Spanish dishes is garlic. Since it is known from time immemorial, and the Romans cultivated it wherever they reached, and almost all regional Spanish cuisines have “garlic dishes”, including soups. Garlic soup-Sopa de ajo Photo: Galya Konstantinova, personal archive Sopa de ajo-garlic soup, which consists of fried bread and garlic. All this was filled with water and at the end of cooking, beaten eggs were added. And again the dish of a poor table became a dish of national cuisine. But if suddenly life smiled and there was a slice of smoked ham, it is fried with bread and garlic, and then — as in the previous version. And it will be proudly called Castilian garlic soup (Sopa de ajo Castellana). Most often, finely chopped and randomly selected vegetables are stewed with olive oil. All this is filled with vegetable broth, garlic and herbs are added. If the vegetables in the house only onions and tomatoes, too, it does not matter — you can safely make tomato soup. It is served both hot and cold. Salmorejo Cordobes, For example. Of such on-córdoba — Salmorejo Cordobes Photo: Nito, PressFoto.ru But the thing that happened with the cold tomato soup is a famous Spanish soup gazpacho. In all its glory. There are also a lot of options for preparing gazpacho. But there is basis-tomatoes (in greater proportion to everything the rest of the), onion, cucumbers, pepper, olive oil, garlic, vinegar. If all of this mix in a blender and cool — this already gazpacho. In some regions, soaked crackers are added to gazpacho, in others — ground almonds. You can find options with avocado, and even with grapes. Gazpacho with avocado Photo: Galya Konstantinova, personal archive in Russia, a lot of options for cold soups — even surprising, given the short to resentment summer. In principle, you can add to the family menu and another. It is very easy to prepare, the only trick — if preparing for the future, not for one day, it is better to put the onion before serving (or offer separately). And an ice cube wouldn’t hurt. It is clear that gazpacho in the current version appeared only after the expedition of Columbus, and then not immediately. In principle, in the famous painting by the Spanish artist Murillo “Kitchen of angels” in 1645, tomatoes are already visible. But specifically in gazpacho tomatoes began to be added only in the 19th century. Before that, for centuries, ate the same gazpacho, only without tomatoes. These “liquid salads” simply used other vegetables available. Iberian peasants from time immemorial pounded vegetables in a mortar, made a similar soup, knowing nothing about tomatoes and peppers, but called soup gazpacho. So gazpacho himself is already in quite a respectable age. Almost always this soup will be called gazpacho in Andalusian. And since Arabs, mosarabs (Christians who adopted Arab culture) and Jews lived side by side in al-Andalus for many centuries, the etymology of the word is still controversial. But our business is simply to decide whether we take gazpacho into our family diet or we have enough of what we already have. Gazpacho in Andalusian Photo: Galya Konstantinova, personal archive in Valencia and La Mancha (the birthplace of our don Quixote) you can meet Gazpacho Manchego — then the soup will be with meat or seafood, and even mushrooms, and bread-free tortilla. And the roast, and cake, and dense soup in one plate. That is, a plate is a flatbread, and it is also happily eaten. Apparently, this gazpacho is mentioned in the novel “don Quixote”. This dish is more likely hunting (quail, rabbit), cook it harder and longer, but also really with a strong desire. These are the two main options only one soup-gazpacho. One is actually vegetarian and cold, second hot and cold. And these first courses are not limited to all types of Spanish soups. Some of them are simple and complex, there are cheap and expensive. And that there on “secret” kitchen Madrid court (in direct sense words) – we at all not know. But try deal further with those, that available.