On a hot summers day, nothing is more refreshing than a cold soup. Though it tastes perfectly fine on a autumn afternoon as well. It’s fresh, spicy and a great accompaniment to a tapas party or as a starter to a paella dinner.
1 kg. Tomatoes (Buy the best you can, it’s key to the success)
2 slices White Bread (old/stale)
2 cloves Garlic
3/4 red Paprika
1 tsp Sugar
2 tbsp White Wine Vinegar
Pinch of chili powder
2 tbsp Olive Oil
For garnish (optional), all three or chose one of them
1/4 Paprika (red)
1/2 red Onion
1/2 Paprika (green)
Bunch of fresh Parsley
– To peel the tomatoes: cut a shallow cross into the bottom of each tomato.
– Put a pan of water on the heat and get it to boil. Also place a bowl of cold water on the side.
– Add one tomato to the boiling water, leave for 10 seconds. Get it out and immediately put it into the cold water. After 5 seconds you take it out and the skin is ready to peel.
– Repeat this process until all the tomatoes are peeled.
– Cut the peeled tomatoes into half, take out the seeds and cut them again into chunks. Put them in a blender.
– Take the crust off the bread and cut the bread into chunks. Add to the blender.
– Grate the garlic into the blender.
– Deseed the paprika, cut into big pieces and add to the blender.
– Also add the sugar, vinegar and chili powder and turn the blender on. Mix until everything is smooth and blended.
– Put the blender back on and slowly add the oil. Mix for a minutes.
– Taste. Season to taste with salt, pepper and maybe a touch more vinegar.
– Put in the fridge and chill for at least 2 hours.
If you use garnish :
– Cut the paprika, onion, tomato and cucumber in very small pieces. Mix them well.
– Chop the Parsley finely.
– Pan-fry the shrimps for 3-5 minutes in a bit of oil.
Serve the cold soup with a spoonful of garnish, a sprinkle of parsley, a drop of olive oil and a lovely pink shrimp.