Spanish tomato and bread soup
Spain on a Fork · ♥ 1.1K likes · 20.4K views · 7 min video
Read about tomatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
- 10 slices baguette
Heat a large fry pan over medium heat with the olive oil.
Fry the baguette slices in a single layer about 2 minutes per side until golden all around; drain on a wire rack over paper towels.
- 1 whole onion
- 4 cloves garlic
- 1 whole green bell pepper
- 1 kg fresh tomatoes
Finely chop the onion and green pepper, roughly chop the garlic, and cut the tomatoes into large chunks.
In the same pan and heat, lightly saute the onion, garlic and pepper about 4 to 5 minutes until the onion is translucent.
- sea salt
- freshly cracked black pepper
Add the tomatoes, season with sea salt and black pepper (a pinch of sugar if the tomatoes are acidic), raise to medium-high and cook 5 to 10 minutes, stirring every minute or so to break them up, until thick and chunky.
- 480 ml vegetable broth
- 1 sprig fresh mint
Return the fried baguette to the pan with the vegetable broth and a sprig of mint; mix and simmer on medium-high about 10 minutes.