Chilled Spanish Style Tomato Soup Food
CHILLED SPANISH-STYLE TOMATO SOUP
Don't overlook the importance of the accompaniments. Eggs, tuna, cured meats, and other protein-rich items make the otherwise light-bodied soup a satisfying meal. Set everything out in separate dishes, and let everyone pick and choose among the offerings.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h25m
Number Of Ingredients 8
Steps:
- Make a 1/4-inch-deep X in bottom of each tomato with the tip of a paring knife, then core. In a large pot of boiling water, blanch tomatoes 30 seconds. Transfer to a large bowl of ice water and let stand until cool. Drain; peel and quarter tomatoes.
- Transfer tomatoes to a blender along with garlic, bread, almonds, vinegar, and oil. Puree until smooth, about 1 minute; season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days. Serve soup with accompaniments.
GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE
Steps:
- Gather the ingredients.
- Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
- Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
- With a slotted spoon, transfer the tomatoes to the ice bath.
- Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
- Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
- Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
- Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
- Add the vinegar and pulse until it is completely incorporated.
- Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
- Drizzle the oil into the blender with the motor running until completely incorporated.
- Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
- Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.
Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, Sodium 115 mg, Sugar 11 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
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