Executive Chef Javier Feijoo
This delicious, traditional Spanish soup keeps for several days in the frig so don’t hesitate to make larger batches. It makes an excellent first course, lunch or snack, best served chilled. Always keep some at hand to have as a great pick-me-up in the afternoon while waiting for dinner!
1 ½ pounds ripe beefsteak tomatoes, prepared and chopped
1 cup of canned tomato juice
½ red bell pepper, cut in small pieces
½ green bell pepper, cut in small pieces
1 small cucumber, peeled and seeded, cut in small pieces
½ small onion, diced
1 clove garlic, chopped
½ cup day old Italian or artisan bread, cut into pieces
1/3 cup sherry vinegar or to taste – be sure to use sherry vinegar for an authentic flavor
4 tablespoons Spanish or high-quality extra virgin olive oil
Kosher salt and freshly ground pepper to taste
Prepare the tomatoes by scoring the skin and placing them in boiling water for approximately 30 seconds. Transfer them to an ice water bath for a couple of minutes. Peel the up-turned skin and cut them in half horizontally (lift off the lid and you’ll see the star pattern in the center of the tomato). In a wire mesh colander that you have placed over a bowl, squeeze the tomatoes in your hand to get the seeds out. Reserve the tomato pulp and juice and discard the seeds.
In a bowl, combine the chopped tomatoes and the next 10 ingredients. Mix well and add salt and pepper to taste. Cover and allow to marinate in the frig overnight or for at least 2 hours. Puree the mixture in a blender, in batches if necessary, until liquid. Taste to check the amount of salt, pepper and vinegar.
Ladle into your favorite bowls and garnish with finely diced vegetables such as cucumber, green pepper, tomato, red onion and scallion. Top with a sprig of chervil and serve with toasted croutons.