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.

Save Your Life Garlic Soup From 'One Good Dish'

Unless you've eaten garlic soup, it can be challenging to imagine how a huge handful of sliced cloves simmered in water for fifteen minutes could possibly be worth writing about. I certainly questioned the idea before making David Tanis's version in his new cookbook, One Good Dish. But those fifteen minutes on the stove are transformational—the garlic mellows and sweetens, infusing the water with profound savoriness. A little salt, olive oil, and sage don't hurt either.

Roasted Garlic, Potato, and Parmesan Soup

A creamy, delicious soup that comes together in no time thanks to Parmesan stock.

Dinner Tonight: Red Lentil and Tomato Soup

This recipe, adapted from a Bulgarian soup a friend served me recently, relies on a shot of paprika and fresh thyme, which keep the chunky, tomato-y broth interesting. I added a little cayenne as well to raise the stakes. It's a warming soup to guiltlessly fill up on.

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.

Dinner Tonight: Bocadillo de Tortilla

This is one of those dishes that initially didn't make much sense to me. When friends returned from a week in Spain, they mentioned buying bocadillas de tortilla all the time. Essentially, it's just a Spanish tortilla stuck between two slices of bread. I thought they were crazy. How could this starch-fest possibly work?

Ajiaco (Colombian Chicken and Potato Soup)

All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá.

Gazpacho

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

Salmorejo Dip

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

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.