Cold soup with tomatoes, bell peppers and chili peppers
4 servings
50 minutes
Cold soup with tomatoes, bell peppers, and chili peppers is a true embodiment of Spanish cuisine, filling hot days with freshness and vibrant aromas. Its roots trace back to Andalusian traditions where such soups like gazpacho refreshed travelers and peasants. The thick, velvety texture arises from juicy tomatoes and sweet peppers, complemented by spicy garlic and a hint of sherry vinegar. The sharp red chili adds a bold spark, while finishing touches of tender chopped egg and green onion deepen the flavor. This soup is not only perfect for cooling off in the summer heat but also pairs excellently with crusty bread and a glass of chilled white wine. Enjoyment begins with the first spoonful!
1
Peel the red onion and slice it thinly. Also peel the garlic cloves and cut them in half.
- Red onion: 2 heads
- Garlic: 2 cloves
2
Heat 1 tablespoon of olive oil in a large pot, add onion, garlic, and chili pepper, and cook on high heat, stirring constantly, until the onion caramelizes.
- Olive oil: 2 tablespoons
- Red onion: 2 heads
- Garlic: 2 cloves
- Red chili pepper: 1 piece
3
Cut the sweet pepper in half, remove the seeds, chop it, and put it in the pot.
- Bell pepper: 3 pieces
4
Cook for a few more minutes, then add vinegar.
- Sherry vinegar: 2 tablespoons
5
Chop the tomatoes and add them to the pot, mix everything.
- Tomatoes: 700 g
6
Pour in 200 ml of water and bring to a boil. Cover with a lid and cook on medium heat for 20 minutes.
- Tomatoes: 700 g
- Bell pepper: 3 pieces
- Red chili pepper: 1 piece
- Garlic: 2 cloves
- Red onion: 2 heads
- Sherry vinegar: 2 tablespoons
7
Blend the soup in a blender or strain it through a sieve, add salt, cover with baking paper, cool at room temperature, then refrigerate.
- Sea salt: pinch
8
Boil the egg, cool it under cold water, peel it, and chop it.
- Chicken egg: 1 piece
9
Thinly slice the green onion.
- Spring onion: 1 bunch
10
Stir the soup and pour it into deep plates.
11
Sprinkle with egg and chopped green onion, drizzle with olive oil.
- Chicken egg: 1 piece
- Spring onion: 1 bunch
- Olive oil: 2 tablespoons