In the past few years, cauliflower has skyrocketed in popularity, which can also be seen in Spanish soup recipes, where it takes center stage in innovative dishes, showcasing its versatility and adaptability to traditional culinary practices.
The chilled cauliflower soup offers a new spin on a beloved classic, allowing the cauliflower to shine among other ingredients with its creamy texture and subtle flavor, while also providing a refreshing and satisfying dish perfect for any occasion.
If you want to learn everything there is to know about this Andalusian recipe, you simply have to continue reading this article, where we’ll delve into its rich history, explore its preparation method, and provide the best tips to nail it.
You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.
Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts:
Background of the Dish
Cold Spanish soups date back to the 1600s, when the classic gazpacho recipe was created, using only regional ingredients from Southern Spain.
Over time, new and improved versions of the timeless classic were developed, and the chilled cauliflower soup emerged as a creamier twist on tradition, capturing the essence of the original while offering a different texture and flavor profile.
Today, this soup has become a quintessential summer dish, cherished not only in southern Spain but also across the globe, along with other iconic Andalusian dishes like the Spanish pumpkin carrot soup and the crispy delight of fried cauliflower recipe.
Pin for later!
Things You’ll Need for Chilled Cauliflower Soup
The main ingredients that are required to prepare this Spanish soup recipe are cauliflower, heavy cream, onion, garlic cloves, olive oil, vegetable broth, and Greek yogurt.
Similar to Spanish soups recipes, you will need an immersion blender (replaceable with a regular blender or food processor) so that the chilled cauliflower coup reaches the desired consistency.
Ingredients
- 1 large head of cauliflower
- 4 cups (1l) vegetable broth
- 1 cup (240gr) plain Greek yogurt
- 1/2 cup (120ml) heavy cream
- 1 onion
- 2 garlic cloves
- 1/4 (60ml) cup olive oil
- 2 tablespoons white wine vinegar or sherry vinegar
- Salt and pepper to taste
- Fresh parsley or chives (optional, for garnish)
How to Make Chilled Cauliflower Soup – Step by Step Guide
- To start making the best cauliflower soup recipe ever, wash the cauliflower and cut it into florets. Then, peel and chop the onion into small pieces. Also, peel and mince the garlic cloves.
- Now, grab a large pot and heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and saute for 5 minutes. Add the cauliflower florets to the pot and stir to combine.
- After that, pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer until the cauliflower is tender, which will take about 20 minutes.
- Then, with the help of an immersion blender, puree the simple cauliflower soup until smooth. You could use a regular blender and do it in batches if you don’t have an immersion one. Let the soup cool to room temperature.
- Once the Spanish cauliflower soup has cooled, stir in the Greek yogurt and heavy cream until fully incorporated. Add the white wine vinegar (or sherry vinegar), and season with salt and pepper to taste.
- To continue with this cold cauliflower soup recipe, cover the bowl with the and chill it in the refrigerator for at least 2 hours or until cold.
- For the final step, taste the Andalusian soup and adjust the seasoning if necessary. Drizzle with the remaining olive oil and as an alternative, you can garnish the chilled cauliflower soup with fresh parsley or chives.
Substitution of Ingredients
We know that you will love this chilled cauliflower soup because it is super simple to make, and to prepare it you just need a few basic ingredients that are available all around the world.
Still, you can make some replacements to play with the flavor profile or texture of this chilled summer soup, or to adapt it to your diet.
For a twist on the flavor profile, a great idea is to copy other cold cauliflower soup recipes, such as the roasted cauliflower and garlic soup, or try adding ingredients like curry powder for an exotic variation.
Besides that, you can draw inspiration from the Spanish pumpkin soup without cream and make this soup creamy by using coconut milk or vegetable milk instead of heavy cream.
To add an extra pop of color, blend this dish with ingredients from other Spanish soup recipes such as the Spanish pea soup or the Spanish leek and celery soup, as those green components will create a vibrant, visually appealing presentation while adding a fresh, bright flavor.
Tips on Serving Chilled Cauliflower Soup
With the chilled cauliflower soup you will have a fantastic soup ready to be served as a main dish or as an entree, and the best part is that it is easily customizable with toppings.
For example, you can add more freshness by topping this soup with a sprinkle of chopped fresh parsley or chives, or a dollop of tangy Greek yogurt.
Like other Spanish soups, you can enhance this dish by adding toppings or protein, such as shredded chicken inspired by Spanish pumpkin soup with chicken, or diced ham similar to Spanish lentil soup with ham.
If you plan to serve this dish as an appetizer, then pour it into smaller bowls, or glasses (such as shots, martini, or champagne glasses) and top the cauliflower soup with bacon.
How to Store Chilled Cauliflower Soup
Different from other Spanish cold soups, since you have to cook the vegetables in this one, you will be able to store it both in the fridge or freezer according to your needs.
Once you finish preparing the Spanish soups recipe, allow the soup to cool to room temperature and take it to a freezer-safe, airtight container (also, add a label with the date to keep track of that).
Then, store the chilled cauliflower soup for up to 4 days in the fridge or 3 months in the freezer, and thaw overnight in the fridge once you are ready to serve it.
After that, you can reheat this amazing soup in the microwave in 1-minute intervals, or at the stove on medium-low heat for about 15 minutes, stirring occasionally.
Luckily for you, we have more Spanish cold soups that you can make and store for later, such as the classic cold Andalusian soup, the refreshing cold vegetable soup, and the spicy gazpacho.
Recipe Card: Chilled Cauliflower Soup
Chilled Cauliflower Soup Recipe
In the past few years, cauliflower has skyrocketed in popularity, which can also be seen in Spanish soup recipes, where it takes center stage in innovative dishes, showcasing its versatility and adaptability to traditional culinary practices.
The chilled cauliflower soup offers a new spin on a beloved classic, allowing the cauliflower to shine among other ingredients with its creamy texture and subtle flavor, while also providing a refreshing and satisfying dish perfect for any occasion.
If you want to learn everything there is to know about this Andalusian recipe, you simply have to continue reading this article, where we'll delve into its rich history, explore its preparation method, and provide the best tips to nail it.
Ingredients
- 1 large head of cauliflower
- 4 cups (1l) vegetable broth
- 1 cup (240gr) plain Greek yogurt
- 1/2 cup (120ml) heavy cream
- 1 onion
- 2 garlic cloves
- 1/4 (60ml) cup olive oil
- 2 tablespoons white wine vinegar or sherry vinegar
- Salt and pepper to taste
- Fresh parsley or chives (optional, for garnish)
Instructions
- For the first step in this Spanish cauliflower recipe, wash the cauliflower and cut it into florets. Peel and chop the onion into small pieces. Also, peel and mince the garlic cloves.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and saute for 5 minutes. Add the cauliflower florets to the pot and stir to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer until the cauliflower is tender, which will take about 20 minutes.
- With an immersion blender, puree the basic cauliflower soup until smooth. You could use a regular blender and do it in batches if you don't have an immersion one. Let the soup cool to room temperature.
- Once the Spanish soup has cooled, stir in the Greek yogurt and heavy cream until fully incorporated. Add the white wine vinegar (or sherry vinegar), and season with salt and pepper to taste.
- Cover the bowl with the Spanish cold soup and chill it in the refrigerator for at least 2 hours or until cold.
- Before serving, taste the cold cauliflower soup and adjust the seasoning if necessary. Drizzle with the remaining olive oil and you can optionally garnish the chilled cauliflower soup with fresh parsley or chives.
Notes
To add a different flavor profile to the best easy cauliflower soup recipe, you can incorporate smoked paprika for a smoky taste, or blend in some roasted red peppers and a splash of lemon juice for a tangy twist.
If you find that your soup is too liquid, then you can copy the Spanish bread soup and add one or two slices of stale bread to add more thickness.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 246Total Fat 16gSaturated Fat 4.3gCholesterol 15mgSodium 294mgCarbohydrates 19.2gFiber 2.4gSugar 2.9gProtein 7.9g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
Let’s dive in and explore Southern Spain’s outdoors, food and culture con pasión!