This cold soup builds on the flavors of Spanish gazpacho, only roasted red peppers take the place of tomatoes in the lead role.
On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a…
Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient…
Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.
Hearty and thick from chopped tomatoes, herbs, and roasted peppers (but not a speck of bread), this soup uses lemon juice instead of the traditional vinegar. It’s almost as thick…
A refreshingly updated version of the classic tomato-based cold Spanish soup, this gazpacho starts with a beautiful pale-green cucumber broth, light and cool, with just enough body to give it…
Best served icy cold, gazpacho needs to be chilled for at least an hour. Here it's garnished with croutons for crunch and cilantro for a burst of bright flavor, but…
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Double Check
Are you sure you want to delete your notes for this recipe?
