Traditional Andalusian cold soup with ripe tomatoes, vegetables, and bread. This refreshing summer dish showcases the quality of peak-season produce.
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11 items
Peel cucumber and roughly chop all vegetables (tomatoes, cucumber, pepper, onion).
Soak the bread in a little water or vinegar for 5 minutes until softened.
Place all vegetables, garlic, soaked bread, sherry vinegar, olive oil, and salt in a blender.
Blend at high speed until the mixture is completely smooth and creamy.
With the blender running, slowly drizzle in a little more olive oil to if needed for texture.
Pass the soup through a fine mesh sieve into a large pitcher or bowl, pressing on solids to extract all liquid. Discard solids.
Chill in the refrigerator for at least 2 hours until very cold.
Taste and adjust seasoning with salt or vinegar. If too thick, thin with a little cold water.
Serve ice cold, garnished with extra olive oil or small vegetables if desired.
