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 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.
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.