Spanish Tomato and Bread Soup
Ingredients
- 800 gRound tomato (seeded and chopped)
- 200 gCountry bread (thinly sliced stale)
- 1 pcYellow onion (finely sliced)
- 1 pcGreen bell pepper (small diced)
- 2 pcGarlic (minced)
- 50 mlExtra virgin olive oil
- 1 tspSmoked paprika
- 500 mlMineral water
- 2 pinchGray sea salt
- 4 pcMint fresh (for garnish)
- 500 mlVegetable broth (warm)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for 3 days. Add a splash of water when reheating as the bread continues to absorb liquid.
