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Summer soup and cold cream recipes, Yummy!

Salmorejo con jamón ibérico

Otros idiomas: Español Français Deutsch Italiano

We are already in the middle of summer, enjoying or suffering, depending on the point of view, from the high temperatures and our palate asks only for fresh and light things. Of course we need to hydrate ourselves very often to help our body fight the heat and the disorders typical of this time of year such as dehydration and heat stroke. Therefore, the diet must include a lot of liquid intake, obviously a lot of water among others and alternate foods and dishes rich in water. Cold and light soups are therefore the most appetizing and suitable alternatives, as well as all kinds of summer salads. They are healthy, nutritious and also very tasty. Are you in? Then take a pencil and paper…

Traditional Vichyssoise recipe

The most difficult thing about this recipe is its name! Because it is very simple to prepare and is delicious when cold.


For 4 to 6 people:

  • 60 grams of butter
  • 500 gr of leeks (only the white part)
  • 500 gr of Potato
  • 1 L of Chicken Broth
  • 200 ml of liquid cooking cream
  • Salt and pepper to taste


We clean the leeks well, make a previous cross incision on the greenest end and wash it well under the tap. Remove the first outer layer and use the rest. For the recipe we will use the whitest part of the leek.

Cut the white part in slices. Wash and peel the potatoes and chop them up.

Fry the leek in the butter over a very low heat so that it does not take on any colour. When it is soft, add the potatoes and the chicken broth. If you are a vegetarian you can do it with vegetable broth or water. We will turn up the heat and let it cook for 30 minutes until the potatoes are tender. Then we will beat everything and when it cools down a little, we will add the liquid cream.

Finally, strain through a fine sieve to remove any remaining leek skin. If we want to take it very cold, we will put it in the fridge and when it is ready we will serve it in a bowl or a glass to drink it.

Andalusian Gazpacho Recipe

Almost everyone has tried this delicious, nutritious and refreshing drink at some point. Now we find it in every supermarket in tetrabrick. However, we invite you to make it yourself as often as you can with the wide variety of fresh seasonal products. This recipe is very easy and you will like it better than any of the packaged ones and it will be cheaper because you can keep it in the fridge for several days without any problem.


For 4 to 6 people

  • 1 kg pear tomato
  • 1 Italian green pepper
  • 1 cucumber
  • 2 cloves of garlic (if you don’t like it strong you can put only 1)
  • 50 ml Extra virgin olive oil
  • 50 g hard loaf bread
  • 250 ml Mineral water from the fridge
  • 30 ml Sherry Vinegar
  • A pinch of salt to taste
  • The onion is optional according to the taste and criteria of the diner.


We chop up all the ingredients and put them in the blender. Add the oil, water and sherry vinegar. It is not necessary to peel the tomatoes or the pepper because we will then pass it through the fine sieve.

Once the gazpacho has been crushed, pass it through the fine sieve, pressing it well with a spoon so that it is a fine cream without any skin or seeds. We put it in a container in the fridge for a couple of hours so that it is very cold before drinking it.

We can accompany it with some fried bread croutons and the same ingredients cut into small cubes. Or, none of that, and we serve it just with some shavings of Gran Reserva ham sprinkled on top. If you choose this way, you’d better reduce the salt among the ingredients. Delicious Iberian touch!

Recipe for Melon Cold Soup or Melon Gazpacho

In just 10 minutes you’ll have this delicious melon soup ready. Light, refreshing and tasty with a touch of sweetness has become a must in our summer diet. You will find it on most restaurant and bar menus.


For 2 people

  • 375 gr of Melon
  • 1 small garlic clove
  • 1 mint leaf
  • 50 g of chives
  • 30 gr Italian green pepper
  • 50 g cucumber
  • Half a slice of sliced bread
  • 30 ml Extra virgin olive oil
  • Salt and ground pepper


We peel the garlic clove and remove the germ to make the taste softer. Let’s start by adding only half and we can always add more if necessary. We have to look for the balance between flavours.

Peel the spring onion and cut it into 4 parts. Wash the pepper and cut into pieces. Peel the cucumber and remove the seeds. Cut the melon into pieces and also the bread.

Put everything in a blender, add salt and pepper and mash. Add the extra virgin olive oil, mint, salt and pepper. Crush for a few minutes at maximum power to emulsify.

Eating tips for coping with heat

  1. Remember that you should drink more than two litres of liquids a day, and you should not always wait until you are thirsty, because sometimes, even though we do not feel the need to drink, our organism does. In the case of children and older people, it is even more necessary to provide liquids to the diet.
  2. If water alone is not attractive enough to you, try low-sugar or sugar-free juices, hot or cold teas, smoothies, broths, etc. and at least you will get the liquid your body needs.
  3. Foods rich in water such as fruit or some vegetables: pineapple, watermelon, melon, tomato, orange, grapefruit, asparagus, cucumber, etc.
  4. Limit the intake of alcoholic beverages because alcohol has a dehydrating effect You can drink the beer without alcohol, and reduce the sangria and the ͚tinto of verano͛ by adding plenty of ice. In any case, do not substitute water, juices and soft drinks for this type of drink even if you are more attracted to its taste.
  5. With the practice of any sport of effort, you should drink even more water and liquids to compensate for the wear and tear.
Sliced ham
Tipo de servicio
Sliced ham
Nombre del proveedor
Holanda 27,Badalona,Barcelona-08917,
Telephone No.+34 93 383 84 85
Sales Dpt.
Delicious and simple summer recipes to cope with heat, hunger and thirst.

Otros idiomas: Español Français Deutsch Italiano


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