Servings: 10 people
Ingredients
- 2 kg ripe tomatoes, core removed and diced
- 3 tbsp extra virgin olive oil
- 3 garlic cloves
- 2 cucumbers peeled and diced
- 1.5 red onions, peeled and thinly sliced
- 2 red peppers, thinly sliced
- 2 slices of crusty bread
- 2 tbsp sherry vinegar
- 1 tsp smoked paprika
- 1 bunch fresh basil
- Kosher salt to taste
Instructions
- Washed all the vegetables and soak the bread in a bowl with the sherry vinegar.
- Put all the vegetables in a large bowl, add the bread soaked in vinegar, olive oil, basil, salt and smoked paprika. Allow marinating for 1 hour covered in the fridge.
- After 1 hour put all the ingredients into a food processor or a blender until obtaining a smooth puree.
- Adjust the seasoning if needed.
- Garnish with diced toasted bread, thinly sliced red onion and thinly sliced red peppers lightly season with salt and olive oil.
Notes
Chef Notes: How wonderful and refreshing during a summer in the south of Spain, to be precise Andalusia, where the temperature can reach up to 40 C. Avoiding baking or cooking by creating this wonderful savoury tomato soup where there is no need of cooking but blend fresh ingredients.
Wine Pairing: Rueda or Savignon Blanc
Juice Pairing: Mango Cha Cha
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