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.

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.

Salt Cod, Orange, and Olive Salad (Remojón de Naranja) From 'Spain'

Salt cod makes several appearances in Jeff Koehler's new cookbook, Spain. Some recipes use it for seasoning rather than a centerpiece, while others offer it on a plate with little more than olive oil. I wanted to strike a balance between the two, and chose to prepare a simple salad of salt cod, orange, and black olives.

Gazpacho

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

Spanish Romesco Sauce / Dip (capsicum sauce)

Spanish Romesco Sauce, made from chargrilled capsicums, is a magic sauce that is incredibly versatile! Use it as a dip, spread, sauce, marinade, and stir into soups and stews!

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.

Ajo Blanco (Spanish Chilled "White Gazpacho" Bread and Almond Soup)

Sometimes called "white gazpacho," this elegant cold soup is thickened with almonds and bread and brightened with a splash of sherry vinegar.

Spicy Salami Sandwich With Olive Tapenade and Goat Cheese

For this sandwich, a rich homemade tapenade is spread into an herby focaccia roll, then followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite.

Anchovy, Basil, and Tomato Sandwiches With Aioli

Rustic Italian bread slathered with garlic aioli and layered with fresh basil, sliced tomatoes, and a sprinkling of capers all make for a great match with anchovy fillets—almost like a Provencal BLT of sorts with the salty anchovies subbing in for the bacon, and basil in place of the lettuce.

Pan con Tomate (Spanish Tomato Bread)

Pan con tomate (pa amb tomàquet in Catalan) is an easy Spanish tomato bread, perfect for tapas and snacking, and only requires 5 ingredients.