Cordoban-Style Tomato and Bread Soup
Cordoban-Style Tomato and Bread Soup
Equipment
Ingrediënten
- 2 thick slices long-loaf bread
- 12 medium ripe tomatoes coarsely chopped
- 1 medium green bell pepper coarsely chopped
- ½ medium red bell pepper coarsely chopped
- ½ cup water
- Kosher or sea salt
- ½ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 hard-boiled egg finely chopped
- Very thin 2-inch strips Serrano ham or prosciutto optional
Instructies
- In a food processor, combine the bread slices, chopped tomatoes, green and red bell peppers, and water.
- Process until smooth.
- Strain the mixture through a fine-mesh strainer into a large bowl, pressing to extract the liquid.
- Discard the solids.
- In a small bowl, whisk together the olive oil and vinegar, then stir it into the soup.
- Cover the bowl and refrigerate the soup for at least 2 hours, or overnight, to chill and allow the flavors to meld.
- Before serving, taste the soup and adjust the seasoning with more vinegar or salt if needed.
- Pour the chilled soup into individual bowls and garnish each serving with finely chopped hard-boiled egg and thin strips of Serrano ham or prosciutto, if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful soup with a chilled Spanish fino or manzanilla sherry for an authentic Andalusian experience.
Nutritional Information
Calories: 240 kcal | Carbohydrates: 19 g | Protein: 5 g | Fat: 17 g | Fiber: 4 g | Sugar: 8 g
