Talk about the world famous soup. Which is eaten in almost every country in the world, which brings the possibility of cooking meat and vegetables.
Spain’s most famous soup comes from its Mediterranean region, Andalusia. It is no wonder that the flavour of this typical Spanish dish is the result of the fresh ingredients such as tomatoes, garlic, onions, pepper and olive oil.
Gazpacho originated during the Moorish occupation of the Iberian Peninsula in the medieval period. Initially, it was a dish consumed by peasants and did not include tomatoes in its composition. The fruit was the incorporated into
the soup only in the 16th century after the colonization of Mexico, from which the Spaniards brought the ingredient.
The name Gazpacho, in Arabic, means wet bread, since this soup is usually eaten cold accompanied with a piece of the bread. Nowadays,
the gazpacho recipe has several variations, which include the use of almonds, avocado, melon, watermelon, among other ingredients.
Arab cuisine also has delicious soups, such as Harira, of Moroccan origin. This preparation is traditionally consumed in the month of Ramadan, the period of the year when Muslims fast throughout the day as a means of reflection and closeness to their faith.
After sunset, when food is allowed, Harira is consumed with dates and honey cakes.
This typical Moroccan soup is the prepared with lamb, chickpeas and tomatoes. The result is a fragrant broth, well seasoned with saffron, cinnamon, ginger and nutmeg. Served warm, its texture is smooth, as its name Harira in Arabic suggests.
Laksa (Malaysia and Singapore)
Southeast Asia is known for its dishes with very complex and often contrasting flavours. Asian soups fit perfectly into this food culture,
one of the most famous in the being Laksa, which is the especially consumed in Malaysia and Singapore.
Although there are several variations in its preparation, Laksa’s recipe is the based on a broth made with spicy curry, ginger and coconut milk.
To serve, it can be complemented with the shrimp, chicken, tofu and traditional oriental noodles.
It is believed that the origin of this soup comes from a fusion between Chinese culture and that of the countries of Southeast Asia, as it combines ingredients typical of the all these regions.
There are theories that suggest that the name of the dish comes from Cantonese meaning “spicy sand”, a reference to the texture and flavour of this typical soup.
Yayla çorbası (Turkey)
Yoghurt, one of the most used ingredients in Turkish cuisine, is the basis for the country’s traditional soup, Yayla çorbasi.
In this preparation, rice and chickpeas are cooked in a broth flavoured with spices and herbs. Yoghurt is the what brings creaminess to the soup, and can be complemented with feta cheese.
Yayla çorbasi originated with the Assyrian people, who inhabited the region of the Turkey in antiquity.
Its name means “soup of the mountains” since it is the widely consumed by the peasants of the mountainous regions of the country, due also to its high nutritional content.
By the way, the nutritional capacity of this soup makes it one of the most recommended in the restoring the health of the sick in the Turkey, being a prevalent item on the menus of the clinics and hospitals.
Tom Yum (Thailand) soup
Spicy soups are a predominant feature of Thai cuisine.
Tom Yum is one of the most famous in the country, with the an extremely aromatic broth, the result of the combination of several spices and herbs.
including lemongrass, galangal and kaffir lime leaves.
In the Thai translation, Tom means “to cook” and Yum “to mix”. From this simple concept, there were several variations of the soup with different types of protein in its composition.
such as Tom Yum Kung (with shrimp), Tom Yum Gai (with chicken) and Tom Yum Kha Mu (with pork).