An easy to make cold Spanish soup, using a few simple ingredients. A typical starter in the southern region of Andalucia, Spain.
Fresh Vine Tomatoes 3-4
Spanish Olive Oil 1/2 cup
Bread 1/4 loaf
garlic 1–2 cloves
vinegar 1 tablespoon
Scald tomatoes in boiling water and dip into ice cold water, then peel.
Add garlic, bread, and olive oil.
Blend until emulsified into an lightly pasty texture.
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
- Serving Size: 8
- Calories: 250
Keywords: soup, cold, tomatoes, garlic, bread, olive oil, simple recipe, Spain, Andalucia, Barcelona