Bread Soup
6 servings
20 minutes
Bread soup is a simple yet incredibly delicious dish of Spanish cuisine with roots in the distant past. It resembles gazpacho but has a denser texture due to the bread, which gives it richness and a slight creaminess. The refreshing taste of tomatoes and cucumbers, the gentle tang of yogurt and balsamic vinegar make it an ideal summer dish. Light notes of sweetness from sugar balance the acidity, while aromatic herbs add freshness. This soup is not only nutritious but also versatile: it can be served chilled on a hot day or slightly warm for a cozier feel. Spaniards appreciate it for its simplicity and rich flavor, as well as for helping to use leftover bread by turning it into a culinary masterpiece.
1
Soak the bread in water.
- White bread: 200 g
2
Peel the tomatoes, combine with bread, and blend in a blender. Add vinegar, sugar, and yogurt. Mix well.
- Tomatoes: 500 g
- Yogurt: 100 g
- Balsamic vinegar: 2 tablespoons
- Sugar: 1 teaspoon
3
Chop the onion and pour boiling water over it. Add to the soup. Season with salt and pepper.
- Onion: 1 head
- Salt: to taste
- Ground red pepper: to taste
4
Grate the cucumbers on a coarse grater and add them to the soup.
- Cucumbers: 2 pieces
5
Dice one cucumber and one tomato and add them to the soup. Sprinkle with chopped greens.
- Cucumbers: 2 pieces
- Tomatoes: 500 g