• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2-inch-long) piece baguette, crust discarded

  2. 2 garlic cloves

  3. 2 teaspoons salt

  4. 2 tablespoons Sherry vinegar (preferably "reserva"), or to taste

  5. 1 teaspoon sugar

  6. 1/2 teaspoon ground cumin

  7. 2 1/2 lb ripe tomatoes, cored and quartered

  8. 1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca )

  9. Garnish: finely chopped red and green bell peppers

Instructions Jump to Ingredients ↑

  1. Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids. Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.


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