• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6
    OK

    Tomato Soup with Jamón & Idiazábal

    This is Chef José Pizarro's interpretation of the tomato soup he often orders at restaurant La Cuchara de San Telmo. It’s a cold soup with jamón and Idiazábal. Here, he's roasted the tomatoes with onion and garlic until well reduced and then added water. The result is a delicious depth of flavor that exceeds any tomato soup you've thus had. 

    * Photo by Laura Edwards


    Ingredients
    4 1/2
    pounds
    vine-ripened tomatoes
    1
    head
    caramelized garlic
    *
    Sea salt and freshly ground black pepper
    1
    banana shallot, finely chopped
    1
    handful
    thyme sprigs, plus extra for garnish
    34
    ounces
    fresh ham or fresh chicken stock
    6
    slices baguette
    6
    slices jamon
    *
    Idiazábal or manchego cheese shavings
    *
    Extra-virgin olive oil to drizzle
    Directions
    Preheat oven to 320 degrees. Halve tomatoes and place on two large baking sheets with garlic. Drizzle generously with olive oil, season well, and place in oven, rotating trays halfway through cooking. Roast, 45 to 60 minutes, until slightly caramelized.
    Heat a little more oil in deep pan and gently fry shallot, 10 minutes. Add roasted tomatoes, garlic (squeezed from skins), thyme, and stock. Bring to boil and simmer, 10 minutes.
    Meanwhile, heat oil in frying pan and fry baguette slices until golden and crisp, then break into pieces. Spoon soup into warmed bowls. Top with a scattering of fried baguette, the jamón slices, and some cheese. Drizzle with extra-virgin olive oil, garnish with sprig of thyme and serve.
    Reprinted With Permission From Basque: Spanish Recipes from San Sebasian & Beyond

    The base number of servings for this recipe is 6
    OK

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