An amazing Andalusian cold soup, which will bring summer and sun feeling right to your home. Top it with eggs, Jamón and crackers, and it can be a main dish, since it is quite filling. Read the story of how I found this soup here.
Ingredients
Instructions
- Start by washing your tomatoes and cutting small crosses into the skin, which will make it easier to peel later on.
- Bring a large pot of water to a boil. Once the water is boiling, place the tomatoes inside for around 50 seconds. Then, remove them, and place in a cold water bath.
- After the water bath, it should be easy to peel the tomatoes. Cut out the cores, removing all the seeds and place them in a blender.
- Blend them for about 20-30 seconds, until there are no more chunks.
- Take all of the "inside" of the baguette (no crust) and add them to the blended tomatoes. How much you add will strongly depend on your taste, I usually add all, which gives about 2-3 cups. Let the bread soak in the tomato juice for about 5 minutes.
- Add the vinegar, pinch of salt, and garlic and blend until there are no more chunks and the texture is smooth. It might take a few minutes.
- Now comes the fun part! Add the oil, little by little. Either by opening the small hole on top, if your blender has that, or by stopping and adding 1/4 at a time.
- You should see the color of your soup changing from a beigish-orange to a brighter, beautiful orange.
- And it should be pretty thick.
- Now you need to be VERY patient, because this absolutely needs to be eaten cold. Put it in the fridge for at least one hour. To serve: place in a bowl with 1 chopped, hardboiled egg and sliced ham. Cry with delight and solomny vow to make it on a regular basis.