Salmorejo is a simple warm-weather soup from Spain. It is similar to gazpacho, but is thickened with crusty bread and does not contain diced vegetables in the soup.
Grandpa’s chowder was Rhode Island style – a clear, water-based broth loaded with onions, celery, potatoes, cracked pepper, just-harvested clams, and, to my mother’s chagrin, extra salt.
This chunky chicken soup flavored with cumin, chili, and lime is served with a variety of toppings that include avocado, fresh cilantro, and crisp tortilla strips.
This is similar to an Italian vegetable soup, only better (and easier) with added nutrients from the kale and a quick-cooking, delicious Italian grain called farro.