Spanish cuisine · Soups & Stews

Extremaduran Tomato Soup

Extremaduran tomato soup thickened with stale bread and served with sweet fig wedges.

Ingredients · for 4 servings

• 1 kg ripe tomatoes
• 150 g stale white bread
• 6 cloves garlic
• 1 onion
• 1 green bell pepper
• 6 figs
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 6 tbsp olive oil
• 750 ml water
• salt, pepper

Instructions

1. Score the tomatoes crosswise, pour boiling water over them for 30 sec, peel and roughly dice; finely chop the onion, bell pepper and garlic and cut the bread into thin slices.
2. Heat 4 tbsp olive oil in a wide pot and gently cook the onion, bell pepper and garlic over low heat for 8 min without letting them color.
3. Toast in the paprika and cumin for 30 sec, add the tomatoes and cook down uncovered for 12–15 min until the mixture is dark red and thick.
4. Pour in the hot water, season with salt and pepper, and simmer for 10 min.
5. Add the bread slices and let steep for another 5 min, then mash with the back of a spoon until the soup is thick — it should be spoonable, not puréed.
6. Quarter the figs, place them on the hot soup, drizzle with the remaining olive oil, and serve immediately.