Once in a while, you come across something on the internet that both repels and attracts at the same time. The combination of Nutella and Brie in a toastie sandwich did it for me.
A true classic: French onion soup. Slowly caramelized onions and cheesy slabs of toasted garlicky bread…
Ask anyone to name a cold tomato soup from Spain, and the reply will be gazpacho. However, salmorejo is a fantastic thick tomato soup from Córdoba that is eaten cold too.
This recipe is based on one I found over at LXRY by Aan de Poel**’s chef Stefan van Sprang.