Ronda - Soups
1 Kgr. of ripe tomatos, 2 cucumbers, 1 onion, 2 groves of garlic, 6 spoonful of vinegar, 3 spoonful of olive oil, 1 green pepper, 1 breadcrumb, salt, 1.5 litres of water.
The breadcrumb is put into soak with few water. Apart from the cucumbers, the onion, the garlic and the tomatos are peeled and the green peppers cut. Formerly these ingredients where smashed into a mortar, but nowadays this operation is done using a mixer. In the glass of the mixer we introduce the peeled tomatos, one green pepper cut into small pieces, the onion and the garlics, all of them fine cut, as well as the breadcrumb once it has been drained. All these ingredients are mixed during some minutes. Afterwards, half of the needed water is added, as well as the olive oil, the vinegar and the salt, mixing it twice for some seconds. The last step is to put the mixture into the container where it will be served at the table, adding now the rest of the water. It has to be cooled before serving. To be served with another green pepper and one cumcumber cut into small pieces.
Ronda breadcrumb soup
1 Kgr. of homemade bread, ½ glass of olive oil, 4 chorizos (spanish highly-seasoned pork sausage), 1 grove of a big garlic, salt.
The bread has to be smashed the previous night and conserved into one container. This bread is damped a little bit and covered with one cloth until the meal has to be prepared.
Inside a casserole containing the olive oil, the garlics and the cut into pieces chorizos are fried, and one all these ingredients are ready, they are put into one dish. The following step, using the same olive oil, is to set into the casserole the bread, and, moving it all the time, is cooked over a low heat until the breadcrumb is dry and separated.
A minute after getting the bread off the heat the previously fried chorizos and the garlic are added. The resulting dish can be served also with little radishes or with seasoned olives.
1 Kgr. of artichokes, ½ glass of olive oil, 1 onion, 2 cloves of garlic, 1 spoonful of flour, ½ lemon, 1 litre of water, 1 piece of parsley, 1 leaf of laurel, 2 eggs, salt, bread into fine loaves.
Into a cassolette have to be fried lightly the onion and the garlics, cut into fine pieces, when the mixture is tender take it away of the fire and add the flour, the cut parsley and the leaf of laurel.
Turn the cassolette to the fire back, adding the artichokes to the meal, which have to be clea and cut into four pieces, fried them lightly and put now into the cassolette the water and the lemon's juice. Afterwards the salt has to be added, boiling all the ingredients over a low heat and cover the cassolette, until the artichokes are tender. At that moment the bread has to be added cut into fine loaves (the quantity corresponding to a little bread) sinking them into the soup. Afterwards the fire has to be turned off and the beaten eggs have to be added, mixing them slowly with the rest of the soup, letting them rest during some minutes. To be served very hot.
First prize at the Cookery Recipes Contest - Mª Gloria Montañés.
¼ Kgr. of almonds, ¼ Kgr. of homemade bread, 3 garlics, 3 spoonful of olive oil, salt.
Inside a frying pan are cooked the three spoonful of olive oil, the garlics and the almonds, being this last ingredient cut into small pieces. Once the mixture becomes a golden colour, it is put apart and smashed into a mortar.
Meanwhile, the bread has been boiled, cut into loaves, inside a casserole with water and the desired salt, adding next the smashed almonds and garlics, letting them boil until the mixture is well cooked with the water and bread.
1 onion, 2 chorizos (a kind of highly-seasoned pork sausage), 1 small branch of parsley, homemade bread, olive oil, stew's soup, salt.
Inside a frying pan a good quantity of olive oil is cooked and a little onion with some fine cut parsley. When these mixture becomes a golden colour they are put away and reserved. Using the same olive oil two chorizos are fried, being cut into loafs, and are also reserved. The last thing to be fried is the bread, cut into fine loaves.
Inside a soup tureen is put the parsley, the onion, the chorizos and the fried bread and over them is poured the stew's soup, which has been previously boiled at a separate casserole. If necessary, salt is added. Ready to serve.
Fresh asparagus soup
½ Kgr. of asparagus, 4 gloves of garlic, ¼ litre of olive oil, 1 spoonful of salt, 12 loafs of homemade bread, 2 eggs, ¼ litre of stew's soup.
Inside a casserole the olive oil is boiled. Once it is hot, the garlic gloves are added and cooked until they become a golden colour. At that moment, the asparagus, cut into small pieces are added, cooking them over a low heat during two minutes. Afterwards, the bread is added and next, the hot stew's soup and some salt is also added. When the mixture arrives to its boiling point it's ready to serve, being advisable to do this at individual pottery dishes, and inside them to crash one egg.
Homemade bread, 2 spoonful of olive fried oil, 2 garlics, salt.
Inside a frying pan is cooked the oil with the fine cut garlic. When the oil is already hot, the needed bread (depending on the guests' number) is added, cut into loaves. Once it has been fried lightly, the water and the salt are added, letting them boil during 5 to 10 minutes.
Eggs (the number of them depends on the guest's number), 2 cloves of garlic, peppercorns, saffron, 1 bread's crumb, 1 piece of parsley, olive oil, 1 lemon, salt..
Inside a mortar is put the bread's crumb, some peppercorns, two cloves of garlic fried before, some pieces of saffron, one piece of parsley and some water. Once these ingredients have been carefuly smashed, they are put and reserved apart.
Meanwhile, inside a casserole is boiled salted water with some olive oil. Once the water has boiled the eggs are poached one each time. Once the eggs are set, the contains of the mortar is added and boiled during some minutes. Finally, a lemon's juice is added and afterwards, is retired from fire.
1 garlic, 1 onion, 3 green peppers, ½ Kgr. of tomatos, 1 piece of mint, 3 spoonfuls of olive oil, ½ Kgr. of homemade bread, salt.
Inside a frying pan containing olive oil the garlic, the onion, the peppers and the tomatoes are ligthly fried, everything together and fine cut.
When this mixture is well fried, the bread, cut into small pieces is added to it. At a previous stage, that bread have to be put to soak into salted water. It is cooked over a low heat during 15 minutes and, when the meal is ready, the ment is added to it.
It is served hot and with little radishes.