These healthy soups are ideal for a summer lunch. Simply prepare a large pot and offer your guests this delectable dish.
White bread with crusts removed
Thin sliced green grapes
Chopped roasted almonds
Cut sides of the tomato halves and discard the skins.
Add bread and toss with tomatoes.
Blend the mixture after 15 minutes in food processor.
Add grated garlic and vinegar in the mixture and gradually add � cup smoked olive oil with the machine on.
Strain the mixture and season it with salt, cover and refrigerate until very cold and your Salmorejo is ready.
Serve the soup in bowls and garnish with grapes, almonds and a drizzle of smoked olive oil.
Watermelon chunks (de-seeded)
Ginger and garlic paste
Blend 1 cup de-seeded watermelon chunks, 3-5 mint leaves, 1 tsp ginger and garlic paste, salt and pepper to taste, 1 tsp chilli flakes.
Refrigerate and serve cold, with a topping of mint leaves.
CHICKPEA SESAME SOUP
Blend 1 cup soaked and boiled chickpea, 1 garlic clove, 2 tbsp sesame seeds, 1 tsp roasted cumin seeds, 2 tsp lime juice, 2 tbsp olive oil, salt and pepper to taste.
Blend all ingredients well to make a smooth paste.
Add cold water to adjust the consistency and serve fresh.
Blend 1 cup boiled beetroot, 1/2 cup yogurt, 1 tsp roasted cumin seeds, 1 tbsp coriander leaves, salt and pepper to taste and a few mint leaves.
Adjust the consistency with cold water and serve fresh.
AVOCADO SPINACH SOUP
Blend parboiled 1 cup spinach leaves, 1 ripe avocado, 1 garlic, 2 tsp basil leaves, 1 cup yogurt, 2 tbsp lemon juice, 1 tsp paprika powder, salt and pepper to taste.
Blend all ingredients and adjust the consistency with cold water.