You are right.

There is life beyond gazpacho and vichyssoise.

If you are a lover of soups and cold creams, I propose these three, from many other mythical cookbooks, so that you can start your summer lunches and dinners with a nourishing and refreshing hydration.


'Step by step through Elena's kitchen'.

Elena Santonja.

Plaza & Janés


3 avocados

1 liter and a half of chicken or meat broth

1 glass of oil (unspecified)

2 steps

1 medium onion

1 glass of brandy

1 sprig of fresh coriander, chopped

1 teaspoon curry

1 cup of liquid cream

A few drops of Worcestershire sauce

The juice of 1/2 lemon


In a frying pan, 2 scallions and a medium onion are browned in oil.

When they are, a teaspoon of curry is sautéed and moistened with a glass of brandy, leaving it for a few minutes to lose the alcohol.

Add a liter and a half of chicken or meat broth and cook for 20 minutes.

The meat of the three avocados is passed through the blender with the chopped fresh coriander and a cup of liquid cream, a few drops of Worcestershire sauce and the juice of 1/2 lemon.

To this mixture, add the broth with the onion and the shallots, passing everything.

It is seasoned with salt and pepper, then cooled and served with chopped fresh coriander.


'My first steps in the kitchen', by Clara MG de Amezua and Belén Llamas


2 cucumbers, peeled (keep the peels)

1 liter and a half of milk.

3 natural yogurts

The juice of 1 lemon

50 g minced mint




Preheat the oven to 100 degrees.

Wash two cucumbers well and peel them.

Boil the milk.

Once it has risen, add the cucumber peels and let it cool.

Add the three yogurts and put the saucepan in the oven for about 4 hours, until the milk curdles.

Add the juice of a lemon, salt and pepper and strain the soup.

Let it cool in the fridge.

Cut the cucumber into sticks and leave it in water and salt for half an hour.

Drain it.

Chop a bunch of mint.

Serve this soup very cold accompanied by the cucumber pieces and garnished with minced mint sprinkled on top.

White garlic

'Cooking manual.

Recipe book: Traditional Spanish cuisine since 1950 '.

Ana María Herrera and Ruiz de la Herrán.

The Sphere of Books


1 clove garlic

75 g of scalded almonds and removed the skin

100 g bread crumbs

1 glass of extra virgin olive oil

2 tablespoons vinegar

1 liter and a half of water

4 slices of thick finger bread



Note: it must be taken into account that when this recipe was issued, neither the Moulinex mincer nor the Multiquicker existed.

That is, you can change the way of making it to more current methods, unless you want to stay in 'vintage mode', which can be funny.

It is also important to note that this dish is traditionally eaten with grapes, as well as croutons, which are added (best peeled and without pipos) at the end.

In a mortar, add a clove of garlic, 75 g of blanched almonds and removed the skin and a little salt.

They are crushed little by little, dipping the pestle in a bowl of water.

When it is made a fine paste, add 100 g of bread crumbs soaked in water and crushed, mix well with the pasta and add the oil little by little, beating without ceasing, as if it were mayonnaise.

When it has absorbed all the oil, add a couple of tablespoons of vinegar and it is rinsed with water little by little.

When it is well thinned, it is put in the tureen and the rest of the water is added.

A few slices of bread are cut one finger thick and put in the oven.

When they are toasted, a few scabs are cut and put in the tureen.

According to the criteria of The Trust Project

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