Today we’re heading to sunny Spain, where food is passion, tradition, and art. We’ll make two iconic dishes that embody the very soul of Spanish gastronomy.
An ice-cold tomato soup from Andalusia—bright, refreshing, and incredibly fragrant. Its velvety texture, the rich flavor of ripe tomatoes with notes of garlic, olive oil, and sherry vinegar—this is the perfect dish for a hot day, served chilled in a glass or a bowl.
Ingredients (4 servings):
• Ripe tomatoes — 1 kg
• Cucumber — 1 pc. (about 200 g)
• Red bell pepper — 1 pc.
• Garlic — 2 cloves
• Stale white bread (crusts removed) — 100 g
• Extra-virgin olive oil — 80 ml
• Sherry vinegar (or red wine vinegar) — 2 tbsp.
• Sea salt — to taste
• Cold water — 100 ml (if needed)
Method:
Step 1. Preparing the tomatoes.
Make a cross-shaped incision at the base of each tomato. Drop the tomatoes into boiling water for 30–40 seconds, then immediately transfer them to a bowl of ice water. The skins should peel away easily from the flesh. Peel the tomatoes, cut them into quarters, and remove the tough stem ends.
Step 2. Chopping the vegetables.
Peel the cucumber and cut it into 1 cm-thick rounds. Cut the bell pepper in half, remove the seeds and membranes, then cut it into large pieces about 3×3 cm. Peel the garlic and cut each clove in half, removing the green germ if there is one—this will get rid of the bitterness.
Step 3. Soaking the bread.
Break the crustless stale white bread into pieces and soak it in cold water for 5 minutes. The bread should soften completely and mash easily between your fingers. Gently squeeze out the excess water.
Step 4. Blending.
Place the tomatoes, cucumber, pepper, garlic, and soaked bread in a blender. Blend on high speed for 2–3 minutes, until completely smooth and velvety. The mixture should be silky, with no visible pieces.
Step 5. Emulsifying with oil.
With the blender running at medium speed, slowly drizzle in the extra-virgin olive oil. Then add the sherry vinegar and salt. Blend for another 30 seconds. The soup should become slightly paler and take on a creamy texture—this is the sign of a proper emulsion.
Step 6. Straining and chilling.
Pass the soup through a fine sieve, pressing the mixture through with a silicone spatula. This will give it a perfectly silky texture. If the soup is too thick, add cold water until it reaches the desired consistency. Pour into a glass container, cover with plastic wrap, and refrigerate for at least 2 hours—preferably overnight. The flavors need time to fully open up and come together.
Step 7. Serving.
Before serving, taste the soup and adjust the salt and vinegar. Pour into chilled bowls or glasses. Top with finely diced (5 mm) cucumber, tomato, and pepper. Drizzle with olive oil. The soup must be ice-cold—this is the defining mark of proper gazpacho.
💡 Fact: Gazpacho was originally the food of poor Andalusian peasants—they simply ground stale bread with garlic, oil, and vinegar in a stone mortar. Tomatoes only appeared in the recipe in the 19th century; before that, the soup was white!
Spiced pork skewers marinated in a blend of turmeric, cumin, and paprika—a legacy of Moorish Spain. The meat turns golden-brown on the outside, juicy and tender within, with a vivid aroma of spices. Served hot straight from the skewers with a slice of crusty bread.
Ingredients (4 servings, 8–10 skewers):
• Pork tenderloin (or boneless neck) — 600 g
• Olive oil — 4 tbsp.
• Sweet smoked paprika (pimentón de la Vera) — 2 tsp.
• Ground cumin — 1.5 tsp.
• Ground turmeric — 1 tsp.
• Ground coriander — 1 tsp.
• Garlic — 3 cloves
• Dried oregano — 1 tsp.
• Chili flakes — 0.5 tsp. (to taste)
• Salt — 1 tsp.
• Lemon juice — 2 tbsp.
• Wooden skewers — 8–10 pcs.
Method:
Step 1. Cutting the meat.
Trim the pork tenderloin of membranes and silver skin using a sharp knife. Cut the meat into cubes exactly 2.5×2.5 cm—this will ensure even cooking. Pieces that are too small will dry out; pieces that are too large will not marinate through. Place the meat in a deep glass or ceramic bowl.
Step 2. Making the marinade.
In a separate bowl, combine the olive oil, smoked paprika, cumin, turmeric, ground coriander, oregano, and chili flakes. Press the garlic and add it to the mixture. Pour in the lemon juice and add the salt. Mix thoroughly—you should have a thick, rich dark-orange paste with an intense aroma.
Step 3. Marinating.
Pour the marinade over the meat and mix with your hands until every piece is coated in the paste on all sides. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, ideally for 8–12 hours. Mix every 2–3 hours. The meat should take on a deep golden-orange hue across its entire surface—this is the sign that the spices have penetrated the fibers.
Step 4. Preparing the skewers.
Soak the wooden skewers in cold water for at least 30 minutes—this will keep them from charring during cooking. Thread the meat cubes onto the skewers, leaving a 3–5 mm gap between the pieces for even heating. Use 5–6 pieces per skewer.
Step 5. Heating and searing.
Heat a grill pan or a regular heavy cast-iron skillet over high heat until it starts to lightly smoke. Grease the surface with the smallest amount of oil, using a paper towel. Arrange the skewers in the pan without overcrowding it—there should be at least 2 cm between them. Cook for 3–4 minutes on the first side without moving or turning them—the meat should develop a dark caramelized crust and release easily from the pan.
Step 6. Turning and finishing.
Turn the skewers over and cook for another 3–4 minutes on the second side. Then turn them every 2 minutes, searing all four sides. Total cooking time—12–14 minutes. The internal temperature of the meat should reach 68–70 °C (check with a probe thermometer in the center of the largest piece). The surface should be deep golden with faint char marks, and the meat should spring back when pressed, but not feel hard.
Step 7. Resting and serving.
Remove the skewers from the pan and let the meat rest for 3 minutes, covered with foil—the juices will redistribute, making the meat as juicy as possible. Serve on a warm plate, drizzled with fresh lemon juice. Place slices of fresh white bread alongside for dipping into the released juices. If you like, serve with lemon wedges and a simple green salad.
💡 Fact: The name “pinchos morunos” translates as “Moorish skewers.” This dish is a direct culinary legacy of the Moors’ 800-year presence on the Iberian Peninsula. The irony is that the Muslim Moors never made it with pork—the Spanish adapted the recipe using Moorish spices, but pointedly replaced lamb with pork after the Reconquista.