Pairings Thick Tomato Bread Soup Catalan Style Recipes

THICK TOMATO-BREAD SOUP, CATALAN STYLE

Thick Tomato-Bread Soup, Catalan Style image

Provided by Florence Fabricant

Categories dinner, lunch, one pot, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons extra virgin olive oil
4 cloves garlic, slivered
4 ounces chorizo (casings removed), crumbled
1/2 teaspoon smoked paprika
3 pounds ripe beefsteak tomatoes, peeled
Generous pinch saffron threads
2 cups crustless country bread, finely diced
Salt
freshly ground black pepper
2 tablespoons minced flat-leaf parsley

Steps:

Heat oil in a large sauté pan. Add garlic and cook over low heat till soft. Add chorizo, raise heat and cook until starting to brown. Stir in paprika. Remove from heat.
Place a sieve over the pan, halve tomatoes horizontally and hold cut side down over sieve as you gently squeeze to remove seeds and allow juice to fall into pan. Remove sieve. Reserve tomato pulp. Heat juice in pan until warm, add saffron and set aside off heat 10 minutes.
Finely chop tomato pulp by hand or in food processor. Add to pan. Bring to a simmer. Stir in bread. Cook, stirring, 5 minutes. Season with salt and pepper. Allow to stand, off heat, stirring from time to time, until room temperature, about 30 minutes. Fold in parsley and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 18 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 950 milligrams, Sugar 10 grams, TransFat 0 grams

CATALAN TOMATO BREAD

Catalan Tomato Bread image

Categories Bread Garlic Tomato Appetizer Bake Vegetarian Quick & Easy Summer Grill Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 10 large toasts

Number Of Ingredients 5

Ingredients

1 (8-inch) sourdough round or a 20-inch-long sourdough baguette
2 large garlic cloves, halved crosswise
3 to 4 ripe small tomatoes, halved crosswise
3 to 4 tablespoons extra-virgin olive oil
Coarse salt to taste

Steps:

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices).
Working in batches of 3 or 4 slices, grill bread on lightly oiled grill rack, covered only if using a gas grill, turning over once, until grill marks appear, 1 to 2 minutes total per batch. Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half, then rub with cut side of a tomato half, using 1 tomato half for 1 to 2 slices of bread and allowing most of pulp to be absorbed by bread (discard remainder of garlic and tomato halves). Brush bread with oil, then sprinkle with salt and serve immediately.

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