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This cold soup is popular all over Spain,
where there are hundreds of variations. It uses tomatoes, tomato
juice, green pepper and garlic, and is served with a selection of
garnishes.
Ingredients
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ripe tomato - 2kg
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tomato juice - 150ml
-
green pepper - 1, seeded and chopped
-
garlic - 2 cloves, crushed
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tarragon wine vinegar - 4 tbsp
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olive oil - 4 tbsp
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a pinch of sugar
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white bread - 2 slices, crusts removed
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ground black pepper and salt
-
ice cubes - to serve
For the garnishes
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hard-boiled eggs - 2, chopped
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white bread - 3 slices, diced
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green pepper - 1, seeded and diced
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red pepper - 1, seeded and diced
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small cucumber - 1, peeled and
diced
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small onion - 1, chopped
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sunflower oil - 2 tbsp
Method
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Skin and quarter the tomatoes,
remove the cores.
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Place the pepper in a blender and
process, add in tomatoes, bread, vinegar, garlic, and olive oil,
then process again. Add tomatoes juice, sugar, pepper and salt and
process.
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The mixture should be thick. Continue
processing until it is the right consistency. Press the liquid
through a sieve into a bowl and chill for 2 hours but no more than
12 hours.
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Now prepare the bread cubes, heat the
oil in a pan and fry the bread over a moderate heat for 5 minutes
until golden brown. Drain well.
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Garnish the bread on a dish. Before
serving, stir a few ice cubes into the soup and spoon into the
serving bowl. Serve with the garnishes. Serves 4.
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