Are you one of those healthy people that the heat doesn’t make you lose your appetite? If the answer is yes, you should keep reading these lines. Otherwise, do it anyway to avoid fainting in the face of this devastating and unbearable heat wave. Here, we do not disgust a stew, a stew or a roast even if we are in the same Sahara, but obviously the stratospheric level of mercury makes it more advisable to enjoy more refreshing dishes. For this reason, today we present to you a collection of the best cold soups in Madrid. This is a sentimental ode to gazpachos, salmorejos, ajoblancos and similar delicacies, pioneers of cuisine based on products, condiments and uses before gastronomes used them to enrich speech.
The gazpacho, the king
Let’s start with the gazpacho, one of the undisputed kings of summer (with the permission of the Emeritus when he ran). If we want to be sophisticated, we have to look at exquisite proposals such as Dani García’s already classic nitro tomato, available at the Four Seasons and served on its green gazpacho. Not even the ones they put in Viridiana should be left in the inkwell: a crown of Sardinian bread and another of strawberries with marinated herring, both with the incomparable style of Abraham. Rocacho is also refined and exquisite, which Jairo Soria prepares with strawberries and crowns with a shrimp pancake.. Although his passion is above all rice, even the good José Luis Garcia Berlanga does it with great solvency, and serves as a digestive appetizer before the paellero festival.
No resistance to salmorejo
If bread is added to the thing and some vegetables are subtracted, then we can enjoy the salmorejo. Impossible to resist the one made by the Cadiz di Lambuzo, which they complete with melva canutera, and by the Rivera brothers from Madrid in Candeli.
Also academic and tasty is the Patio de Leones, a place where you eat well, it’s beautiful and also fun. Absolutely out of the gastronomic circuits, I recommend what they put in El Capataz, an Andalusian restaurant on the ground floor of Nuevos Ministerios where they prepare it very well, and you can also enjoy it for breakfast: they put it on croutons with lots of boiled eggs and pieces of ham It is a must for the people we know and for the employees of El Corte Inglés, who have lunch en masse in this wonderful place, where they also invite you to a homemade cake.
Ajoblanco, Andalusian delicacy
Another trendy cold soup is ajoblanco, Andalusian delicacy based on almonds, bread and vinegar of singular lightness and finesse. They put it well, very well Reveredin the heart of Ponzano, and are accompanied by fresh clams.
Also not to be missed is the Sagrario Tradición version, well accompanied by white asparagus and smoked and marinated trout.
In Arrayán, the charismatic Javi Cabrera does it Malagasy style, but serves it with a red wine sorbet, smoked sardines, grapes and pimpinela leaves. It deserves to be on the list, and on the stomach, what they embroider at Amparito Roca: it goes with crunchy torrezno, smoked sardine and a tempranillo sorbet. Mesmerizing.
Cold soups are not the exclusive assets of our cookbook. The Russians (who have a disastrous president but a very particular recipe book) refresh with borsch, which is prepared with beets and has an excellent color and flavor. Since traveling is not the most recommended right now, I recommend that you try what they do in La Burbujería on the occasion of its special chess menu: checkmate pleasure. And what about the vichyssoise of our French neighbors, with a thousand possibilities and combinations: Horcher’s, apple with smoked sardines, is one of those things you should try before you die.
What has been said: stay hydrated by eating, because life is short.