Chilled Spanish Style Tomato Soup Recipes

CHILLED SPANISH-STYLE TOMATO SOUP

Chilled Spanish-Style Tomato Soup image

Don't overlook the importance of the accompaniments. Eggs, tuna, cured meats, and other protein-rich items make the otherwise light-bodied soup a satisfying meal. Set everything out in separate dishes, and let everyone pick and choose among the offerings.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h25m

Number Of Ingredients 8

Ingredients

2 1/2 pounds tomatoes
1 small clove garlic, smashed
3 slices white sandwich bread, torn into 2-inch pieces
1/3 cup blanched almonds, toasted
1 tablespoon plus 1 teaspoon sherry vinegar
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Assorted accompaniments, such as chopped hard-cooked eggs, tuna in olive oil, sliced ham or prosciutto, Spanish olives, Marcona almonds, manchego cheese, and crackers

Steps:

Make a 1/4-inch-deep X in bottom of each tomato with the tip of a paring knife, then core. In a large pot of boiling water, blanch tomatoes 30 seconds. Transfer to a large bowl of ice water and let stand until cool. Drain; peel and quarter tomatoes.
Transfer tomatoes to a blender along with garlic, bread, almonds, vinegar, and oil. Puree until smooth, about 1 minute; season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days. Serve soup with accompaniments.

GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE

Gazpacho Andaluz (Spanish Cold Tomato Soup) Recipe image

This authentic Spanish gazpacho is a wonderful cold tomato soup recipe that is easy to make and absolutely delicious.

Provided by Lisa & Tony Sierra

Categories Side Dish Appetizer Soup

Time 1h30m

Number Of Ingredients 17

Ingredients

For the Soup:
3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped)
Optional : The insides (not the crusts) of a large, day-old white baguette
2 cucumbers (peeled, seeded, coarsely chopped)
1 small sweet onion (coarsely chopped )
3 cloves garlic (minced)
1 red bell pepper (or any sweet pepper -red makes the color more vibrant)
1 to 2 tablespoons sherry vinegar (or red-wine vinegar)
1/2 cup extra-virgin olive oil
Dash salt (or to taste)
Dash pepper (or to taste)
Optional Garnishes:
1/4 cup cucumber (chopped)
1/4 cup red pepper (chopped)
1/4 cup green apple (chopped)
1/2 cup croutons
1/2 cup hard-cooked egg (chopped)

Steps:

Gather the ingredients.
Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
With a slotted spoon, transfer the tomatoes to the ice bath.
Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
Add the vinegar and pulse until it is completely incorporated.
Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
Drizzle the oil into the blender with the motor running until completely incorporated.
Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.

Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, Sodium 115 mg, Sugar 11 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g

COLD SHRIMP SALAD

Cold Shrimp Salad image

A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.

Provided by Allrecipes Member

Categories Shrimp Salad

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
salt and pepper to taste
½ cup olive oil
chili pepper flakes

Steps:

Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g

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