Spanish cold soup
In the hot summer, appetite decreases with the rise in temperature, this Spanish cold soup, with a sweet and sour taste, red and green soup stock, full of nutrients, is the first choice for summer appetizers. It comes from Andalusia, in southern Spain. This soup is tomato-based, sour and appetizing, and is perfect for summer.
How to make a cold soup in Spain
Step 1
Ingredients: 12 cherry tomatoes, 1 cucumber, 1/2 yellow bell pepper, 1/2 red bell pepper, 15g onion, 1 bread slice Slices, fresh thyme 3g, red wine vinegar 30ml, chives 5g, olive oil 30ml, salt 5g, black pepper crushed 3g.
Step 2
Tear the bread slices by hand, put them in a bowl, pour red wine vinegar and mix well; wash the chives and cut them into 1cm pieces for later use.
Step 3
Peel off the skin of the cucumber and cut it into small hob pieces with red bell peppers, yellow bell peppers, onions and cherry cherry tomatoes.
Step 4
Put all the cut vegetable chunks in the multicooker, then add the soaked crumbled bread slices, fresh thyme and olive oil (20ml), turn on the switch and whip into a thick soup.
Step 5
Pour the whipped soup into a soup bowl, mix well with salt and crushed black pepper, and put in the refrigerator for 20 minutes.
Step 6
Take out the cold soup, sprinkle the cut chives on top of the cold soup, drizzle with the remaining olive oil and serve.
Step 7
Pair it with a meal kit for a delicious summer brunch.
Cooking tips for cold soup in Spain
Choose ripe tomatoes for this soup for a better taste. The soup is whipped several times in the food processor for a more delicate taste.