Featured Recipe, Jul 24 2013Such wonderful pictures for this recipe mean you can't go wrong! Don't forget to "cooksnap" it by uploading a photo when you cook to thank Jens for sharing :)
Almost no-cooking chilled tomato soup from Spain. This is perfect for a hot summer dinner when you have just picked all your sunripe tomatoes from the garden.
- Tomatoes (500g)
- Stale crusty bread (50g)
- Red Pepper / Paprika (1)
- Cucumber (1 Small or 1/2 large)
- Garlic (1 Clove)
- Virgin Olive oil (50ml)
- Sherry Vinegar (15ml)
- Salt (To taste)
Slice or chop your bread and soak in ample water for 15min
Put the red pepper directly on your gas stove and grill/burn until the skin is completely black. This adds a nice smoky flavour to the dish and makes the pepper really sweet.
Wrapped burned pepper in plastic bag and leave for 5-10min. This makes the skin come off really easy.
Peel of burned skin and remove seeds.
Peel the cucumber and roughly chop. Roughly chop tomatoes and pepper and slice garlic.
Squeeze out excess water from bread.
Add everything to blender. Add olive oil and sherry vinegar too.
Mix on high speed for 2-3 minutes.
Add water (50-100ml) if soup is too thick.
Taste and season with salt and more vinegar if needed.
Strain soup into bowl
Seeds from the tomatoes and some of the tomato skin will be left.
Chill in the refrigerator for 2-3 hours. Enjoy with crusty bread and a drizzle of virgin olive oil.
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