Creamy Garlic Soup and Grilled Peppers: José Pizarro’s Easy Summer Lunch Recipes | meal

SSummer in Spain is beautiful, but it can get very hot. The pace of life is slowing down and lunches and dinners tend to be long and relaxed, with cold, light dishes like this one Scared, a simple cold tapa best served with a chilled beer. The milk and garlic soup is one of my family’s favorites: cooling and absolutely delicious.

Zorongollo (pictured above)

I love grilled or roasted peppers – their aroma is earthy and smoky and very relaxing. A few tips: use a good sherry vinegar and a really green extra virgin olive oil. Plus, this recipe is even better when the peppers and tomatoes are grilled on a grill for that wonderful charred flavor.

preparation 10 mins
Cook 45 mins
Rest Over night
serves 4

3 very large red pepper
2 large vine tomatoes
3 cloves of garlic
skin on
olive oilto drizzle
salt and black pepper
1 small red onion
peeled and finely chopped
2 sprigs of fresh thymeLeaves picked, plus extra for serving
2 tablespoons sherry vinegar

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To serve
4 slices of toastmade with fresh crusty bread
2 hard boiled eggscut
6-8 anchovies (Optional)
1 tone.g. capers
2T
sp sherry vinegar
Extra virgin olive oil
to drizzle

The day before eating, preheat the oven to 220°C (200°C fan oven)/425°F/Gas 7. Arrange the peppers, tomatoes and garlic on a baking sheet, drizzle with oil, season well and then sauté for 45 minutes until softened.

Pour into a bowl, cover with cling film and leave to cool. Once cool, peel off and discard all skins, being careful to retain the juice for the marinade.

Place tomato pulp and garlic in a mortar and crush. Tear the flesh of the pepper into long strips, discarding the pit and seeds, then mix with the tomatoes, garlic and all the juices. Add the onion and thyme, toss everything together, then stir in the sherry vinegar, cover and leave in a cool place overnight.

The next day, serve the zorongollo on fresh toast, topped with sliced ​​hard-boiled eggs, shredded anchovies, and capers. Drizzle with some sherry vinegar and extra virgin olive oil, sprinkle with thyme leaves and enjoy.

Creamy milk and roasted garlic soup with manchego and green olive toast

José Pizarro’s Creamy Milk and Roasted Garlic Soup. Photo: Louise Hagger/The Guardian. Food styling: Hanna Miller. Prop styling: Jennifer Kay. Food Styling Assistant: Alice Earl

In Spain, garlic is the king of taste and very important in our kitchen. So this recipe is all about the garlic – there really is nothing better than this soup, which is one of my mom’s favorites.

preparation 15 minutes
Cook 1 H
serves 6

3Te.g. olive oil
2 heads of garlic
100 g
fresh white breadcrumbs
1 ton
paprika sp
salt and black pepper
1 liter
vegetable broth
200ml
all milk

For the green olive toast
200 g pitted green olivesroughly chopped
2T
e.g. capers
1 clove of garlic
peeled off
Finely grated zest of ½ lemon
plus a good squeeze of juice
4T
e.g. extra virgin olive oil
6 slices of crusty bread
olive oilto drizzle
75g
mangegograted

Preheat the oven to 180°C (160°C Fan)/350°F/Gas 4. Rub a tablespoon of oil over the garlic bulbs, place in a small roasting pan and roast until just tender, 20-30 minutes are soft. Remove and allow to cool – but leave the oven on – then scoop the softened flesh into a bowl and mash with a fork; discard the skins.

Heat the remaining oil in a skillet over medium-high heat and toast the breadcrumbs until golden, 4 to 5 minutes. Place in a saucepan over medium-high heat, then stir in the crushed garlic and pimentón, season well and sauté for another minute. Pour in the broth, bring to a simmer, simmer for 20 minutes, then puree until smooth with a hand blender.

Meanwhile, prepare the olive toasts. Place the olives, capers and garlic in a small food processor and puree into a coarse paste. Stir in the lemon zest and juice and extra virgin olive oil and season to taste.

Spread the sliced ​​bread out on a baking sheet, drizzle with oil and bake in the oven for two minutes on each side, until lightly toasted. Spread each slice of toast with the green olive mixture and sprinkle with the grated cheese. Return to the oven and bake for another 2 to 3 minutes until cheese is melted.

Pour the milk into the soup, simmer for a few minutes, then ladle into six bowls. Place a piece of toast on each portion and serve.

  • Recipes from The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home, by José Pizarro, published by Hardie Grant for £27. To order a copy for £23.49 go to guardianbookshop.com