This Andalusian cold soup must be one of the quintessential flavours of summer in Spain. It can be eaten from a bowl or, with a thinner consistency, sipped from a glass. There are many variations and some include fruit – grapes, melon and even strawberries.

Place the vegetables in a blender or food processor and purée until smooth. Add the salt, spices and vinegar and then, with the motor running, gradually add the olive oil.
When you are happy with the consistency, place in a sealed container and chill.
Serve very cold with your preferred topping – croutons, diced cucumber, pepper, onion, green apple, olives, serrano ham, or hard-boiled eggs.
Ingredients
Directions
Place the vegetables in a blender or food processor and purée until smooth. Add the salt, spices and vinegar and then, with the motor running, gradually add the olive oil.
When you are happy with the consistency, place in a sealed container and chill.
Serve very cold with your preferred topping – croutons, diced cucumber, pepper, onion, green apple, olives, serrano ham, or hard-boiled eggs.
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