The dictionary of the Royal Spanish Academy defines cachorreñas as a “hot soup based on bread, certain spices and other ingredients.”
Perhaps the authors avoided specifying more to avoid getting into gardens, after verifying that this dish is prepared in such diverse ways in the south of Spain that it is difficult to identify it as the same preparation.
While in Extremadura they can be a hot gazpacho with egg, sausages or rabbit, the cachorreñas - usually said in plural - from the province of Málaga dispense with meat and maintain the use of sour orange, also called cachorreña, as a unifying element.
They are rarely missing garlic, cumin and paprika, and it is quite common for them to be enriched with cod and potato.
Our version prefers to return to the humble essences of this Andalusian dish, capable of brightening the grayest winter.
In the absence of sour orange, we use sweet orange and a little vinegar.
And if you wonder where such a sonorous name comes from, the answer is that it is not clear: some language historians link the voice with the so-called “dog soups” (made in any way), but the RAE qualifies the etymology as “ doubtful.”
Ingredients
For 4 people
3 medium oranges
100 g bread, preferably dry
4 cloves of garlic
2 ripe tomatoes
2 teaspoons of cumin
2 teaspoons sweet paprika
2 tablespoons sherry vinegar
Extra virgin olive oil
Salt
1.2 liters of water
Instructions
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