3 chilled Spanish soup recipes

1. Blanch the tomatoes in a large saucepan of boiling water for one minute, until the skins split. Peel, squeeze out the seeds and chop the flesh roughly.

2. Put the bread into a bowl of water to soak for two to three minutes. Squeeze out the liquid and put the bread into a blender with the tomato, garlic, vinegar and salt. Blend until smooth. Adjust seasoning if necessary. With the blender motor running, slowly drizzle in the olive oil. Chill for two to three hours.

3. Serve the chilled soup topped with the egg and ham, or try a peeled and chopped green apple.

Note: These soups will keep in the fridge for up to one week or can be frozen for up to three months.

This soup can be served as a starter, snack or dessert. It’s a great way to use very ripe strawberries that are about to spoil.

Serves four to six

1. Put the strawberries into a large bowl with the sugar and orange juice. Stir. Set aside to macerate for 10–20 minutes.

2. Put the strawberry mixture and ice cubes into a food processor and purée until very smooth. Taste for sweetness and add a little more sugar if desired (but, remember, this is a soup so it shouldn’t be too sweet).

3. Push the soup through a fine sieve and chill for at least four hours.

4. Serve chilled and decorated with edible flower petals, if desired.

Serves four to six

1. Put the melon into a food processor along with half of the lemon juice. Blend until smooth, taste and add more lemon juice if desired.

2. Chill for at least four hours.

3. Serve chilled, scattered with the ham.

These recipes and images have been taken from My Barcelona Kitchen by Sophie Ruggles (£20), published by Murdoch Books. The book is available to buy on Amazon. Find out about these dishes andmore in Sophie Ruggles’ book on her website: sophieruggles.com or on Twitter @sohpieruggles