Chilled Spanish Style Tomato Soup Recipes

CHILLED SPANISH-STYLE TOMATO SOUP

Steps:

• Make a 1/4-inch-deep X in bottom of each tomato with the tip of a paring knife, then core. In a large pot of boiling water, blanch tomatoes 30 seconds. Transfer to a large bowl of ice water and let stand until cool. Drain; peel and quarter tomatoes.
• Transfer tomatoes to a blender along with garlic, bread, almonds, vinegar, and oil. Puree until smooth, about 1 minute; season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days. Serve soup with accompaniments.

GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
• Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
• With a slotted spoon, transfer the tomatoes to the ice bath.
• Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
• Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
• Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
• Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
• Add the vinegar and pulse until it is completely incorporated.
• Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
• Drizzle the oil into the blender with the motor running until completely incorporated.
• Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
• Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.