Soups &amp; Stews

Spanish Cherry Salmorejo

Cherry salmorejo combines ripe tomatoes and sweet cherries in a thick, chilled Spanish soup with a smooth olive oil emulsion and a gently fruity finish.

◷ 30 min ♨ 4 servings 380 cal/serving

Burgos-Style Olla Podrida

Olla podrida is a deeply savory bean stew associated with Burgos, where red beans simmer slowly with an abundant selection of marinated pork cuts, chorizo, and morcilla de Burgos.

◷ 3 hr ♨ 8 servings 920 cal/serving

Traditional Valencian Eel All i Pebre

All i pebre, whose name refers to garlic and paprika, is a deeply flavored eel stew associated with Valencia's Albufera lagoon and surrounding agricultural communities.

◷ 1 hr 10 min ♨ 4 servings 590 cal/serving

Castilian Garlic Soup with Chorizo, Ham, and Egg

Sopa de ajo, also known as sopa castellana, is a rustic Spanish soup that turns day-old bread, garlic, paprika, and stock into a warming, deeply savory meal.

◷ 35 min ♨ 2 servings 850 cal/serving

Córdoba-Style Salmorejo with Ham and Egg

Salmorejo is a thick chilled tomato soup from Córdoba, made creamy by blending ripe tomatoes with bread and a generous amount of extra-virgin olive oil.

◷ 45 min ♨ 6 servings 410 cal/serving

Gazpacho Manchego (La Mancha Game and Flatbread Stew)

Gazpacho manchego, also called galianos, is a substantial stew from Castile-La Mancha and is entirely different from the chilled tomato gazpacho of southern Spain.

◷ 2 hr 45 min ♨ 6 servings 650 cal/serving

Spanish Strawberry Gazpacho

Strawberry gazpacho combines ripe tomatoes and strawberries in a chilled Spanish soup with a gently fruity flavor, balanced acidity, and a smooth olive oil emulsion.

◷ 20 min ♨ 6 servings 190 cal/serving

Andalusian Gazpacho

Andalusian gazpacho is a refreshing cold tomato soup with a smooth, lightly creamy texture created by blending ripe vegetables, bread, and extra-virgin olive oil.

◷ 15 min ♨ 6 servings 130 cal/serving