Recipe Spanish Tomato Soup With Almonds And Smoked Paprika Food

ROMESCO SAUCE

Steps:

• Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
• Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
• Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
• Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.

TOMATO AND PAPRIKA SOUP

Steps:

• Peel and chop onion.
• Peel and chop potatos.
• Wash and chop celery.
• Peel garlic chop if preferred.
• Place above ingredients in a pan and cover with water. Add stock cubes.
• Bring to boil and cook until potatos are cooked.
• Add fresh tomatoes, tomato juice and basil.
• Cook for a further 15 - 20 minutes.
• Add paprika and black pepper to taste.
• Allow to cool slightly.
• Liquidize and then sieve the soup.
• Serve with slices of bread dipped in olive oil.
• Soup can be frozen.
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