“This Roasted Tomato Soup With Jamón And Idiazábal recipe 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 ask them 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 well reduced, and then adds some water. This is a great way to make the soup, and I risk life and limb to say this … but I do think that roasting the tomatoes and the garlic gives it a completely different dimension. Sorry, Mum!”
Roasted Tomato Soup With Jamón And Idiazábal Recipe
- 2 kg (4 1/2 pounds) beautiful vine-ripened tomatoes
- 1 bulb garlic cloves separated
- Olive oil
- Sea Salt and Freshly Ground Black Pepper
- 1 banana shallot (echalion), finely chopped
- Handful fresh thyme sprigs plus a few extra to garnish
- Litre (34 fl oz) fresh ham, or fresh chicken stock
- 6 slices French (aka sweet) baguette
- 6 slices jamón
- Idiazábal or Manchego cheese shavings
- Extra-virgin olive oil to drizzle
- Roast The Tomatoes: Heat the oven to 160°C (320°F/Gas 3). Halve the tomatoes and place on two large baking sheets with the garlic. Drizzle with 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.
- Fry The Tomatoes: 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 boil, then simmer for 10 minutes.
- Crisp The Baguettes: 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 a sprig of thyme and serve.