Spain, known for its vibrant culture and beautiful landscapes, also offers some of the most refreshing and delightful dishes during the sizzling summer months. In this article, we will explore three regional summer recipes sourced directly from authentic Spanish cookbooks, bringing you unique flavors and ingredients. Let’s dive into the delicious world of Spanish cuisine!

1. Gazpacho Andaluz (Andalusian Gazpacho)

Region: Andalusia

Gazpacho Andaluz is a cold, tomato-based soup perfect for those sweltering summer days. Laden with rich flavors and abundant nutrients, it’s a classic Spanish recipe that’s best made with fresh, ripe tomatoes.

Ingredients:

• 1 kg ripe tomatoes

• 1 green bell pepper

• 1 cucumber

• 1/4 onion

• 1 small garlic clove

• 50g stale bread

• 4 tbsp extra virgin olive oil

• 2 tbsp sherry vinegar

• Salt, to taste

• Cold water, if necessary

Instructions:

1. Wash the tomatoes, green bell pepper, and cucumber. Remove the stems from the tomatoes and seeds from the green bell pepper. Peel the cucumber.

2. Coarsely chop the tomatoes, green bell pepper, cucumber, and onion. Place them, along with the garlic clove, into a blender or food processor.

3. Soak the stale bread in cold water for a few minutes. Once softened, squeeze out the excess water and add it to the blender or food processor.

4. Blend the ingredients until smooth, adding some cold water if needed.

5. While blending, gradually add the extra virgin olive oil and sherry vinegar. Season with salt to taste.

6. Strain the soup through a sieve to remove any remaining solids.

7. Refrigerate for at least two hours before serving. Pour into bowls and add chopped tomato, cucumber, and bell pepper. Drizzle with extra virgin olive oil.

2. Esqueixada de Bacalao (Catalan Salt Cod Salad)

Region: Catalonia

Esqueixada de Bacalao is a traditional Catalan dish often consumed in summer. It's a simple and refreshing salad made with salt cod, tomatoes, onions, and bell peppers.

Ingredients:

• 300g of desalinated salt cod

• 2 ripe tomatoes

• 1 medium-sized purple onion

• 1 green bell pepper

• Black Olives to taste

• Extra virgin olive oil

• Vinegar

• Salt

Instructions:

1. The night before, start desalinating the cod. Soak it in a bowl of water for 24-48 hours, changing the water every 8-10 hours.

2. Once desalinated, tear the cod into small pieces with your hands.

3. Wash and cut the tomatoes and bell pepper into small pieces.

4. Peel and finely chop the onion.

5. Mix cod, tomatoes, onion, black olives and pepper in a bowl.

6. Dress the salad with olive oil, vinegar, and a pinch of salt. Stir everything to mix the flavors.

7. Allow it to chill in the refrigerator for at least 30 minutes before serving for the flavors to blend

3. Salpicón de Marisco (Seafood Salad)

Region: Galicia

Salpicón de Marisco is a fresh combination of a variety of seafood, peppers, onions, and olives. It serves up an ideal appetizer or a light meal during the hot Spanish summer.

Ingredients:

• 500g mixed cooked seafood (shrimp, mussels, octopus)

• 1 green bell pepper

• 1 red bell pepper

• 1/2 onion

• 1/2 cucumber

• 100g pitted green olives

• 100ml extra virgin olive oil

• 3 tbsp white wine vinegar

• Salt and pepper, to taste

• Fresh parsley, for garnish

Instructions:

1. Rinse and drain the mixed cooked seafood. Cut into smaller pieces if needed. Remove shells from mussels.

2. Dice the green and red bell peppers, onion, and cucumber. Chop the pitted green olives.

3. In a large mixing bowl, combine seafood, diced vegetables, and olives.

4. In a separate small bowl, whisk together the extra virgin olive oil, white wine vinegar, salt, and pepper to make a simple vinaigrette.

5. Pour the vinaigrette over the seafood and vegetables, mixing well to combine.

6. Chill in the refrigerator for at least 1 hour before serving. Garnish with fresh parsley.

Enjoy these three incredible regional summer recipes from Spain and dive into the world of vibrantly rich flavors!