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Arjamolho is a traditional cold soup or salad from the Algarve region. It is made with ingredients such as stale bread, tomatoes, green peppers, garlic, olive oil, oregano, wine vinegar, water, and salt. The ingredients are mixed together to create a refreshing dish, often served chilled, making it ideal for hot summer days.
It is similar to the Spanish gazpacho and is typically enjoyed with grilled fish or seafood, reflecting the fresh, Mediterranean flavors of the Algarve.
Açorda à Algarvia is a traditional seafood soup from the Algarve region and a version of the açorda, a traditional bread soup. It is made by cooking a mixture of seafood like mussels, clams, and cockles in a broth with garlic and olive oil.
The broth is then used to soak slices of homemade bread, creating a thick, hearty mixture. Fresh coriander and eggs are added to enrich the dish. The result is a flavorful, seafood-infused bread soup, traditionally enjoyed as a comforting and satisfying meal in the Algarve.
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Sopa de lingueirão is a traditional soup made with razor clams (lingueirão). It features a flavorful broth typically prepared with ingredients like onions, garlic, tomatoes, and olive oil. The razor clams are added to the broth along with pasta (potatoes or rice are also used), and the soup is often garnished with fresh herbs like coriander or parsley and seasoned with pepper and salt.
This dish is served with toasted bread and is popular in coastal regions of Portugal, particularly in the Algarve, and is appreciated for its fresh, briny flavors.
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