Roasted Tomato Soup With Jamón And Idiazábal Recipe
Inspired by the tomato soup at one of our all-time favorite tapas bars in San Sebastian, Spain, this Roasted Tomato Soup With Jamón And Idiazábal recipe from Jose Pizzaro's new cookbook has us dreaming of Basque country!
Handfulfresh thyme sprigs plus a few extra to garnish
Litre (34 fl oz)fresh ham, or fresh chicken stock
6slicesFrench (aka sweet) baguette
6slicesjamón
IdiazábalorManchego cheeseshavings
Extra-virgin olive oilto drizzle
Instructions
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.
Serve The Soup: 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.