A chilled vegetable soup from southern Spain, perfect for hot days. It is essentially a liquid salad of ripe tomatoes, cucumber, pepper, garlic, and vinegar, emulsified with olive oil and bread until smooth and creamy. It is refreshing, tangy, and vibrant.
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9 items
Soak the stale_bread in a little water for 5 minutes, then squeeze out excess moisture.
Place the tomatoes, cucumber, green_bell_pepper, garlic_clove, and soaked bread in a blender.
Blend on high speed until completely smooth.
With the blender running, slowly stream in the extra_virgin_olive_oil. The mixture will turn orange-pink and become creamy as it .
Add the sherry_vinegar and salt. Blend briefly. Taste and adjust.
Strain through a fine mesh sieve if you want a restaurant-smooth texture (optional but recommended).
Chill in the refrigerator for at least 2 hours. The flavors need this time to meld and chill.
Serve very cold, garnished with a drizzle of oil and small veg (cucumber/pepper) or croutons.
