Spanish Tomato and Bread Soup

A thick soup where bread soaks up the juice of ripe tomatoes. The smoky aroma of paprika blends with the sweetness of candied peppers for a smooth texture that coats the spoon.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 312
• Protein: 6 g
• Carbs: 38 g
• Fat: 13 g

Ingredients

• 800 g Round tomato ( seeded and chopped )
• 200 g Country bread ( thinly sliced stale )
• 1 piece Yellow onion ( finely sliced )
• 1 piece Green bell pepper ( small diced )
• 2 piece Garlic ( minced )
• 50 ml Extra virgin olive oil
• 1 tsp Smoked paprika
• 500 ml Mineral water
• 2 pinch Gray sea salt
• 4 piece Mint fresh optional ( for garnish )
• 500 ml Vegetable broth ( warm )

Instructions

1. Sweating the vegetables

   Heat the olive oil in a sauté pan. Add the onions and peppers. Sauté over medium heat until the vegetables are translucent and tender.

2. Cooking the base

   Add the garlic and tomatoes. Dust with smoked paprika. Simmer over low heat until the tomatoes break down and the juices have almost evaporated.

3. Thickening with bread

   Stir in the bread slices. Moisten with the vegetable broth. Cook while stirring regularly. The bread should completely break down to thicken the soup until a thick and velvety consistency is achieved.

Chef's tips

• The secret lies in the reduction: the soup should not be liquid but have the consistency of a light purée.
• Use very ripe tomatoes, almost soft, as they will release all their natural sugars.

Storage

Keep refrigerated for 3 days. Add a splash of water when reheating as the bread continues to absorb liquid.