Amazingly flavorful, this refreshing classic Southern Spanish cold soup is the perfect dish during the summer especially when it's very hot!
prep time15 Min
cook time1 Min
tomatoes, washed and blanched
green pepper, seeded, ribs removed and roughly chopped in quarters
1 1/4 c
white onions, roughly chopped
extra virgin olive oil
vinagre de jerez (sherry vinegar)
cloves garlic, pressed
freshly squeezed lemon juice
ground himalayan sea salt
freshly ground black pepper, or to taste (i always use mixed peppercorns) * optional
How To Make
To peel tomato skin, remove stems and score the base of tomato by making an “X” with a knife. Drop them in boiling water and blanch for 1 minute. Remove and plunge them in an ice bath; let them sit for 5 minutes before peeling off the skins.
Place croutons in a bowl with just enough water for soaking. When it’s done, squeeze bread with your hands and transfer to a bowl; discard water and set aside. Process all the ingredients in a blender until smooth and creamy (might have to do in two batches). Cover and chill overnight. Served with crostini
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=DrQsFaqZHMU
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