Description
An easy to make cold Spanish soup, using a few simple ingredients. A typical starter in the southern region of Andalucia, Spain.
Scale
Ingredients
Fresh Vine Tomatoes 3-4
Spanish Olive Oil 1/2 cup
Bread 1/4 loaf
garlic 1–2 cloves
vinegar 1 tablespoon
Instructions
Scald tomatoes in boiling water and dip into ice cold water, then peel.
Blend tomatoes.
Add garlic, bread, and olive oil.
Blend until emulsified into an lightly pasty texture.
Notes
Excellent with a crisp white Albarino. The final blending with the olive oil emulsifies the soup while the bread thickens and the result is a thick paste of velvety deliciousness like nothing you’ve had before.
- Category: soup
- Method: blend
- Cuisine: Spanish
Nutrition
- Serving Size: 8
- Calories: 250
Keywords: soup, cold, tomatoes, garlic, bread, olive oil, simple recipe, Spain, Andalucia, Barcelona
