This is my interpretation of the tomato soup that I always order at restaurant La Cuchara de San Telmo. It’s a cold soup with jamón and Idiazábal. I’d never dare askthem for the recipe, but I think I’ve got pretty close here so I’m happy with that.
My mum always fries the tomatoes with some onion and garlic, until really wellreduced, and then adds some water. This is a great way to make the soup, and I risklife and limb to say this ... but I do think that roasting the tomatoes and the garlic givesit a completely different dimension. Sorry, Mum!
(echalion), finely chopped
plus a few extra to garnish
Heat the oven to 160°C (320°F/Gas 3). Halve the tomatoes and place on two large baking sheets with the garlic. Drizzlewith lots of olive oil and season well, and place in the oven, rotating the trays halfway through cooking. Roast for 45 to 60 minutes until slightly caramelized.
Heat a little more oil in a deep pan and gently fry the shallot for 10 minutes. Tip in the roasted tomatoes and squeeze the soft garlic from their skins and add to the pan. Throw in the thyme and pour over the stock. Bring to the boil, thensimmer for 10 minutes.
Meanwhile, heat some oil in a frying pan and fry the baguette slices until golden and crisp, then break into pieces. Spoon the 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 asprig of thyme and serve.
This recipe was excerpted from Jose Pizarro's new cookbook © Basque: Spanish Recipes from San Sebastián & Beyond by José Pizarro, Hardie Grant, 2016, and the photographs © Laura Edwards, and the illustrations © Jenny Bowers.