Save to your scrapbook
Chilled tomato, almond & olive oil soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a starter
100g blanched whole almonds
100g good quality white bread, crusts removed, torn into chunks
2 x 300g packs No.1 Red Choice Tomatoes
1 clove garlic, finely chopped
150ml 100% Spanish extra virgin olive oil, plus extra to serve
2 tbsp sherry vinegar
Ice cubes, to serve (optional)
½ x 55g pack No.1 Hand Carved Jamón Ibérico de Bellota, roughly shredded
Few small leaves flat leaf parsley, to serve
1. Preheat the oven to 180°C, gas mark 4. Put the almonds on a small baking tray and toast in the oven for 6-8 minutes, or until just golden. Remove and set aside to cool. Meanwhile, put the bread in a bowl, cover with 200ml cold water and set aside to soak.
2. Juice the tomatoes on setting 4 in the blender jug. Add the almonds and garlic and pulse a few times. Squeeze any excess water out of the soaked bread then add it to the blender. Cover and pulse again until smooth and creamy. Season generously.
3. With the blender running, slowly pour the olive oil through the hole in the lid, followed by 100ml iced water and the vinegar. Adjust seasoning and vinegar to taste, adding more water if needed. Cover and chill for at least 1 hour, or up to 24 hours.
4. To serve, stir well, then ladle into bowls (with a few ice cubes, if liked). Drizzle with more olive oil, then top with freshly ground black pepper, the jamón Iberico and parsley.
Cook’s tip This soup can also be served warm. Transfer to a saucepan and heat gently until hot – do not allow to boil. Garnish and serve as above.
Typical values per serving:
This recipe was first published in July 2021.