Description
An authentic, raw, and incredibly refreshing cold tomato soup from the heart of Andalusia.
Ingredients
2 lbs ripe Roma tomatoes, roughly chopped
1 medium cucumber, partially peeled and chopped
1 small green bell pepper, seeded and chopped
1/2 small red onion, chopped
2 cloves garlic, peeled
1/2 cup extra virgin olive oil
2 tbsp sherry vinegar
1 tsp sea salt
1 slice day-old white bread, crusts removed (optional)
Instructions
Step 1: Wash and roughly chop all the fresh vegetables including tomatoes, cucumber, bell pepper, and onion.
Step 2: Place the vegetables and garlic into a high-speed blender; add bread if using.
Step 3: Blend on high until mostly smooth, then reduce speed and slowly stream in the olive oil to emulsify.
Step 4: Season with salt and sherry vinegar, blending briefly to incorporate.
Step 5: Strain the mixture through a fine-mesh sieve for an ultra-silky texture.
Step 6: Refrigerate for at least 4 hours before serving to allow flavors to meld and the soup to chill completely.
Step 7: Serve in chilled bowls with your favorite fresh garnishes.
Notes
For a gluten-free version, simply omit the bread. Ensure tomatoes are room temperature before blending for the best flavor extraction.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
