Cooking Instructions
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Step 1
Peel
Tomatoes (11 cups)
by blanching in boiling water for 30 to 60 seconds, immersing in cold water, and slipping off skins.
Step 2
Halve the tomatoes. Remove the cores and scrape out the seeds, saving them in a bowl.
Step 3
Tear
Bread (2 cups)
into pieces.
Step 4
Press the reserved cores and seed pulp gently in a sieve to collect juice. Use the collected juice to soak the bread pieces and discard the remaining seeds and pulp.
Step 5
Put the cleaned tomatoes in a blender with
Garlic (1 clove)
and blend into a smooth puree.
Step 6
Add
Smoked Paprika (1/2 tsp)
,
Sherry Wine (1 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 7
Add the moistened bread to the blender in batches, blending between each addition, until the soup reaches the desired thickness.
Step 8
Add
Extra-Virgin Olive Oil (2 Tbsp)
and blend thoroughly.
Step 9
Chop the
Serrano Ham (to taste)
.
Step 10
Chill before serving. Garnish soup with the chopped ham or the toppings of your choice.
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