Spanish Tomato Soup Food

SALMOREJO RECIPE

Steps:

• Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.
• First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
• Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.
• Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
• Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.
• Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.
• Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!

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.

SPANISH GAZPACHO

Steps:

• Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
• Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

SMOKY SPANISH TOMATO SOUP

Steps:

• Cut a shallow X in bottom of each tomato. Blanch in batches in a pot of boiling water 15 to 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
• Cook onion and bell peppers in oil with 1/2 teaspoon salt in a wide 5-quart heavy pot over medium heat, stirring occasionally, until soft, about 15 minutes. Stir in tomatoes, pimentón, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until tomatoes are tender and falling apart, about 20 minutes.
• Meanwhile, crush garlic to a paste with cumin using a mortar and pestle (or crush cumin with side of a heavy knife, mince and mash garlic, and stir together).
• Stir garlic-cumin paste and bread crumbs into tomato mixture. Purée soup in batches in a blender until smooth (use caution when blending hot liquids) and return to cleaned pot. Thin to desired consistency with water and season with salt and pepper.
• Serve soup topped with figs or grapes, depending on the season.

SPANISH TOMATO SOUP

Steps:

• Blanch tomatoes and skin them, or just use canned tomatoes.
• Cook bacon; take out; saute onions and red peppers in bacon grease.
• Add paprika and tomatoes, garlic, oregano and cumin; fry gently.
• Add chicken stock.
• Return bacon and bring to a boil.
• Simmer 1 hour, stirring.

CHILLED SPANISH-STYLE TOMATO SOUP

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.