Make Food & Eat
Comments 2

SoCal Heatwave Calls For Cold Andalusian Soup

Garden Eats Salmorejo

Garden Eats Salmorejo & Ajoblanco cold Spanish soup

Garden Eats Spanish Salmorejo Ajoblanco mix

It’s hot. No, it’s flaming. And, today it’s humid like the tropics. Not a favorable combo for enticing that appetite is it?! The thing is, you’ve got to eat- you’re sweating minerals by the minute. Great if you’re juicing everything in sight like us, but it’s not enough- you need some fat. Get some cold soup in your life today.

And, slow down. The heat is always a good reminder to give yourself a minute. Go sit by the ocean or float in its waves… Cooler days on the way soon!

Salmorejo + Ajoblanco- two of my fave Andalusian summer dishes that are easy to make and the kind of food therapy these hot days necessitate. I usually just eyeball the ingredients, but these measurements should get it about right in your kitchen! My version calls for extra garlic and according to my Spanish friends, I commit a cardinal sin by omitting the crusty, day-old bread… When I’m hotter than Hades, bread is not exactly my craving. If you can’t live without it, add 1/2 loaf to your recipe below.

Salmorejo + Ajoblanco C O L D Andalusian Soup

Yields 5-7 servings


10 cloves garlic, peeled
1 1/4 cups EVOO + more for garnish
3 tomatoes peeled {I used Romas}
3/4 cup blanched almonds or organic almond meal {I used the latter}
handful of green grapes
1/2 cup Sherry vinegar
3/4 cup coconut milk
1-2 hardboiled eggs peeled and chopped {place back in fridge}
2 tsp salt
cracked black pepper
1 tsp paprika
juice of 1 lime divided in half



1. In a blender combine 3/4 cups EVOO, 5 cloves of garlic, coconut milk and almond.
2. Add 1/4 cup sherry vinegar, dash of black pepper, grapes, 1 tsp salt, juice of half of lime.
3. Blend until creamy and smooth. Strain through a fine sieve into a container.
4. Chill, garnish with extra drops of EVOO and serve.


1. Chop and core tomatoes, compost core, salt tomatoes, set aside.
2. In a blender combine 3/4 cup EVOO, 5 cloves garlic, 1 tsp paprika, juice of half of lime and salted tomatoes.
3. Blend until creamy.
4. Chill and serve with chopped egg garnish.

I prefer to combine the two into one. Pour Ajoblanco into your Salmorejo and allow to naturally combine as you eat.

This entry was posted in: Make Food & Eat


C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s