This classic Spanish gazpacho is a cold Andalusian tomato soup blended from ripe tomatoes, green pepper, cucumber, garlic, olive oil and vinegar, with a little traditional bread for body. Moreover, it’s silky, pourable and served ice-cold rather than lukewarm from the fridge door. Furthermore, bread appears in many traditional formulas, though how much (or whether) … Read more
This Turkish Lentil Soup recipe makes a silky, deeply savory bowl of Mercimek Çorbası using red lentils, a handful of pantry vegetables and a paprika-mint butter drizzle that gives it its signature restaurant flavor. Because it’s one of the most forgiving soups you can learn and once you understand why each step matters, you’ll never … Read more
Caprese salad is a simple Italian dish of ripe tomatoes, fresh mozzarella and basil, finished with good olive oil and flaky salt – nothing more. Furthermore, it comes from the island of Capri in southern Italy, where the point was never to dress up the ingredients but to let three or four excellent ones speak … Read more
This creamy Italian tomato soup is built on slow-cooked onions, San Marzano-style tomatoes and fresh basil stirred in at the end, with a small amount of cream for a velvety finish. Moreover, it’s inspired by traditional Italian techniques rather than any single “official” recipe and it takes about an hour from start to bowl. Also, … Read more