When summer temperatures in Spain climb into the high 30s and 40s, standard home cooking changes completely. The thought of heating up the kitchen with an oven or standing over a boiling pan becomes a non-starter.
While everyone knows about classic cooling staples like standard tomato gazpacho, Spain’s regional cuisine contains plenty of alternative, refreshing dishes that focus on high hydration, clever vegetable combinations, and minimal prep time. Here are three versions:
1. Chilled Carrot and Orange Soup
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1. Chilled Carrot and Orange Soup
A vibrant, silky alternative to gazpacho that utilizes the natural sweetness of root vegetables balanced by bright citrus acidity.
The Shopping List
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500g fresh carrots, peeled and sliced into rounds
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2 large juice oranges, freshly squeezed
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1 small white onion, finely chopped
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1 clove of garlic, minced
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1 small piece (approx. 1cm) of fresh ginger, peeled and grated
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500ml light vegetable stock
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3 tbsp extra virgin olive oil
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Coarse sea salt and cracked black pepper to taste
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Optional garnish: Fresh mint leaves or a swirl of coconut milk
Step-by-Step Instructions
1. Sauté the Aromatics:5 mins.
Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for about 5 minutes until the onion is soft and translucent, ensuring the garlic doesn't burn.
2. Simmer the Carrots:15-20 mins.
Add the sliced carrots and pour in the 500ml of vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 15 to 20 minutes, or until the carrots are completely fork-tender.
3. Blend and Emulsify:5 mins.
Remove the saucepan from the heat and let it cool slightly. Transfer everything into a high-powered blender. Pour in the freshly squeezed orange juice and the remaining 2 tablespoons of extra virgin olive oil. Blend on high until the soup is completely smooth, glossy, and velvet-like. Season with salt and pepper to taste.
4. Chill Thoroughly: Minimum 3 hours.
Pour the soup into a glass jug or bowl, cover, and place it in the refrigerator for at least 3 hours (ideally overnight) until ice-cold. Serve in chilled bowls, optionally garnished with a few fresh mint leaves.
2. Andalusian Papas Aliñás (Marinated Potatoes)
The Shopping List
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1 kg whole potatoes (preferably a waxy variety like Monalisa)
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1 large spring onion (cebolleta), very finely sliced
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1 small green bell pepper, finely diced
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2 tins (approx. 160g total) of high-quality white tuna in olive oil (bonito del norte)
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2 large eggs
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100ml high-quality extra virgin olive oil (mild and fruity)
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3-4 tbsp Sherry vinegar (vinagre de Jerez)
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Generous pinch of coarse sea salt
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A handful of fresh flat-leaf parsley, finely chopped
Step-by-Step Instructions
1. Boil the Potatoes and Eggs:25-30 mins.
Place the whole, unpeeled potatoes in a large pot of salted cold water. Bring to a boil and cook for 20-25 minutes until tender all the way through. In a separate small pot, hard-boil the two eggs (about 9 minutes), then cool them in ice water, peel, and set aside.
2. The Warm-Dressing Secret:5 mins.
As soon as the potatoes are cool enough to handle but still notably hot, peel off the skins. Cut them into thick, rustic chunks directly into your serving bowl. Immediately sprinkle with coarse sea salt and pour over the Sherry vinegar and extra virgin olive oil. Toss gently—the hot starches will absorb the dressing deep into the core like a sponge.
3. Incorporate the Crunch:5 mins.
Add the finely sliced spring onion and diced green pepper directly to the warm potatoes. The residual heat will slightly soften the raw bite of the onion while preserving its fresh crunch.
4. Finish and Rest: Cooling time.
Flake the canned tuna over the top and gently fold it in so it stays in distinct pieces. Garnish with the hard-boiled eggs cut into quarters and a heavy scatter of fresh parsley. Let the dish sit at room temperature for an hour to let the flavours marry, or chill slightly before serving with crunchy breadsticks (picos).
3. Crisp Courgette Spaghetti with Salmon
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The Shopping List
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2 medium firm courgettes, unpeeled
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150g high-quality smoked salmon, torn into delicate ribbons
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1 tbsp capers, drained
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Juice and zest of half an organic lemon
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2 tbsp extra virgin olive oil
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1 clove of garlic, lightly crushed but left whole
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A small bunch of fresh dill, finely chopped
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Salt and freshly cracked black pepper to taste
Step-by-Step Instructions
1. Create the Vegetable Strands:5 mins.
Wash and dry the courgettes. Using a spiralizer or a standard julienne vegetable peeler, cut the courgettes lengthwise into long, thin spaghetti-like strands. Stop when you reach the spongy, seed-heavy core (save it for vegetable stock later). Place the strands on kitchen paper to absorb excess moisture on the surface.
2. Infuse the Frying Oil:2 mins.
In a wide frying pan or wok, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Drop in the crushed whole garlic clove. Let it sizzle gently for a minute or two until it turns golden brown, infusing the oil with aroma, then discard the garlic clove entirely.
3. Flash-Sauté the Strands:60 seconds max.
Toss the courgette strands into the hot garlic-infused oil. Sauté them vigorously using tongs for no more than 60 seconds. You want them to just catch the heat and warm through while remaining completely bright green and al dente. Remove from the heat immediately to prevent them from releasing water and turning soggy.
4. Assemble and Serve:2 mins.
Transfer the warm courgette strands to your serving plates. Scatter the torn smoked salmon ribbons and capers over the top. Drizzle with fresh lemon juice, dust with lemon zest, and scatter with chopped fresh dill. Finish with a final crack of black pepper and serve immediately while fresh.
Are you going to give the warm-dressed Papas Aliñás a spin this weekend, or does the ice-cold Carrot and Orange soup sound like the perfect antidote to the afternoon heat? Let us know how your kitchen prep goes below!