Andalusian Gazpacho

This gazpacho recipe calls for salting and draining the vegetables and then freezing them, which helps extract flavorful juices from their cellular structure.

Açorda à Alentejana (Portuguese Garlic and Cilantro Bread Soup)

Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge) is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg.

Easy Gazpacho

Super fast and easy gazpacho. The key is layering and salting the vegetables above the bread so that their exuded juices get sopped up before blending.

Watermelon Gazpacho With Calabrian-Chili Crema

The addition of bright and juicy watermelon makes this chilled summer soup even more refreshing. The delicate sweetness of the melon is balanced by a Calabrian chili–spiked crema, which adds richness and a touch of heat, while toasted almonds give this gazpacho its creamy texture. Use the best extra-virgin olive oil you can find to add grassy notes.

Gazpacho

For the best gazpacho, start by marinating tomato and cucumber with garlic, vinegar, olive oil, salt and pepper. Summer food perfection!

Dinner Tonight: Sopa de Ajo (Garlic Soup)

Why is garlic soup so satisfying? It's one of the simplest soups to make, and yet it comes out soothing and utterly calming. Some people have chicken soup; I prefer this stuff. Which isn't to say all are created equal.

Salmorejo Dip

Salmorejo is cold tomato soup from Córdoba, Spain that can easily be thickened into a great, refreshing summer dip.

Catalonian-Inspired Grilled Vegetable Salad (Xató)

Xató is a salad from the Catalonia region of Spain that features an alluringly bright and nutty romesco-like sauce made from peppers, tomatoes, almonds, sherry vinegar, and more. It's traditionally served with a varied mix of fish and vegetables, but we've found it's also delicious on grilled vegetables.

Anchoïade

Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé.

Velvety Menorcan Fish Soup (Caldereta de Pescado) From 'Spain'

Jeff Koehler's fish soup from his new cookbook, Spain, is based on a classic dish from the island of Menorca. Traditionally prepared in a deep cazuela and enriched with saffron and the roe of spiny lobsters, this style of soup is fragrant and truly velvety. Spiny lobsters are hard to find outside of Spain and they have a sliver of a short season, so Koehler has shared instead a twist on the soup that can be eaten year-round, anywhere in the world.