Andalusia's cold tomato soup, originating with Roman bread and garlic mixtures, requires sun-ripened tomatoes, sherry vinegar, and vigorous emulsification with olive oil.
Ingredients
- 1kg ripe tomatoes
- 1 cucumber
- 1 green pepper
- 2 garlic cloves
- 100g stale bread
- 100ml sherry vinegar
- 200ml extra virgin olive oil
- salt
- water
- garnish (diced vegetables
- croutons)
Instructions
1
Preparation
Core tomatoes. Peel cucumber (optional). Core and seed pepper. Soak bread in water.
2
Blending
Blend tomatoes, cucumber, pepper, garlic, and soaked bread until smooth.
3
Emulsification
With blender running, slowly drizzle in olive oil until soup turns salmon-orange and thickens.
4
Seasoning
Add vinegar and salt. Thin with ice water to consistency of heavy cream.
5
Chilling
Refrigerate minimum 2 hours, preferably overnight.
6
Service
Serve in bowls with ice cubes if desired. Offer separate bowls of diced tomato, cucumber, pepper, onion, croutons, and hard-boiled egg for garnishing.