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Andalucian salad soup
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Start making this soup at least two hours before you want to eat. Like gazpacho, it’s best eaten really cold and so, once prepared, needs an hour or two in the fridge. Serve with fluffy white bread, and unsalted butter or olive oil to dunk. It’s also great to pretty up your ice cubes with chive or borage flowers if you can find them – simply drop them in the ice cube tray when you fill it up.
Go for a lovely, chilled dry sherry here.
Waitrose Solera Jerezana Fino del Puerto
Sherry. Bin 58902; £7.99.
Typical values per serving:
This recipe was first published in August 2009.