Fresh tomatoes usually get all the love, obscuring the fact that canned tomatoes, preserved at their peak in their own juices, are wonderful, too! This soup, though made of humble ingredients, is transformed when drizzled with exquisitely fresh olive oil.

This pleasing appetizer goes together in 5 minutes or less, and is a perfect way to showcase fragrant fresh-pressed extra virgin olive oil.

Like a refined version of gazpacho, this soup is refreshing and can be served as a starter or light main course. Make the soup and the herbed crème fraîche a day ahead of time, if desired, and refrigerate. (Let the crème fraîche come to room temperature before serving.)

Unexpected company? You likely have everything you need in your pantry to quickly put together this twist on conventional hummus.

A small restaurant on the road from Madrid to Jaén serves incredible lentil and chorizo soup. It might be my “favorite bite” of this trip.

Stuffed meat pies are part of nearly every culture. This very popular Chilean version builds on the pino—sauteed and beautifully seasoned ground beef—by adding a bounty of other flavors to the filling.

Chilean merquén, one of our favorite seasonings, is made from sun-dried chiles that are smoked and ground, then blended with other ingredients such as toasted cumin and salt. Professional chefs are just beginning to discover it! Find merquén at amazon.com.

Make this simple soup when sun-ripened tomatoes come into the market. If you’re unfamiliar with it, burrata is a water-packed, milky mozzarella-like cheese filled with cream. Substitute a spoonful of fresh ricotta if burrata is unavailable.

The mushrooms can be grilled up to a day ahead, but make the guacamole an hour or two before serving. Cover tightly with plastic wrap (make sure the wrap makes contact with the guacamole) and refrigerate.

This simple but jewel-like appetizer or side dish can be served hot or at room temperature. Don’t forget the last drizzle of olive oil for a spectacular presentation!

Humble ingredients define one of Portugal’s most beloved soups, caldo verde. It traditionally contains potatoes, olive oil, kale or Portuguese cabbage, and salt. For a vegetarian or vegan version, omit the sausage.