This Spanish-style chilled tomato soup is the ultimate summer cooler, liberally scattered with paprika-spiced breadcrumbs.
Ingreadient :
- 175g day-old crusty bread
- 2 red peppers, roughly chopped
- 1 clove/s garlic, roughly chopped
- 2 x 450g packs Waitrose Classic Vine Tomatoes, roughly chopped
- 100ml extra virgin olive oil, plus 2 tbsp
- 1½ tbsp sherry vinegar
- 1 cucumber, peeled
- 1 tsp sweet smoked paprika
- 2 salad onions, finely sliced
Direction :
- Roughly chop the bread and put in the large bown of a food processor. Whizz to make fairly fine crumbs. Remove 75g from the food processor; set aside.
- Add the chopped red peppers, garlic and tomatoes, 100ml olive oil and the sherry vinegar to the remaining bread in the food processor. Cut a 5cm length of cucumber, finely chop and set aside. Roughly chop the rest of the cucumber, add to the food processor and whizz the ingredients until as smooth as possible. Chill for at least 2 hours, then taste and season. Whisk in 2-3 tbsp cold water, if liked, to loosen the soup to your desired consistency.
- Meanwhile, heat 2 tbsp oil in a small reserved 75g breadcrumbs and fry, stirring regularly, until crisp and golden (about 2-3 minutes). Remove from the heat and stir through the paprika; season, then set aside to cool completely. Divide the soup between 4 bowls, then scatter over the sliced salad onions, reserved chopped cucumber and spicy breadcrumbs.
