To prepare the salmorejo, first remove the crust from the bread (1), then cut it into cubes (2) and place it in a bowl with water (3), leaving it to soak for 10 minutes. Meanwhile, score the non-stem ...

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the ...

My first kitchen job involved making six gallons of gazpacho every Sunday. This was back when earning your chops meant something, and making that whole batch with just a knife and peeler, no blender, ...

Salmorejo is originally from Cordoba, Andalucia, a city famous for its hot and arid summers. Chef Terradillos’ Salmorejo shares his recipe, a Spanish summer classic with a twist. Roberto Terradillos ...

Make the vinaigrette: Puree passata, vinegar, piquillos, anchovies, garlic, and sugar in a blender until smooth, about 15 seconds. With blender running, slowly drizzle oil into blender to emulsify.

Just because spring is here doesn’t mean soup season is a thing of the past! With a little creativity (and some help from Ina Garten!), you can transition your favorite cold-weather comfort meal into ...

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“Hailing from Cordoba in the Andalucían region of Spain, at its heart, salmorejo is a chilled tomato soup. The best salmorejo I had while I was there had lots of crunch and textural elements to it, so ...

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Using a box grater, coarsely grate the cut ...

Staying cool at the height of summer is a challenge most of us are all too familiar with, and one clever trick for beating the heat comes straight from the palace-speckled southern climes of Andalucía ...