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First Courses

Cold soup with tomato bread and prawns

You can also use this soup as a sauce to liven up some cold pasta or white rice.

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Cold soup with tomato bread and prawns

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
Medio
Method:
15 mins. min.
Preparation:
1 hora min.
 
 

Carme Ruscalleda

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Ingredients

    For the cold soup:

    • 1kg. ripe tomatoes
    • 1 small clove of garlic
    • 1 small onion
    • ½ green pepper
    • 100 ml. refined olive oil
    • 200 ml. extra virgin olive oil
    •  25 ml. de balsamic vinegar
    • 10 ml.  sherry vinegar
    • 2 slices of bread, crusts removed
    • 1 tsp whole grain mustard
    • Salt and Pepper

    For the tomato bread:

    • 2 slices of bread
    • 2 ripe tomatoes
    • Olive oil and salt

    For the prawns:

    • 12 large prawns
    • Basil leaves
    • Sea salt
    • Extra virgin olive oil

Method

  1. Wash the tomatoes and chop the green pepper.Peel and chop the garlic clove and the onion.
  2. Tip everything you have chopped into a tall narrow jug,along with various oils and vinegars,the 2 slices of bread soaked in bread, the mustard and the salt and pepper.Liquidize,strain and refrigerate.
  3. Remowe the heads from the prawns and devein.Drop the prawn tails in boiling salted water and cook for 30 seconds.cool quickly with cold water and ice to stop further cooking.Peel and refrigerate.
  4. Cut the 2 remaining bread slices into 3cmx3cm cubes and reserve until you serve the soup.
  5. Cut the tomatoes in half, remove the seeds and grate with large-hole greater,season with salt,drizzle with oil and transfare to th fridge.When serving,coat the cubes of bread with tomatoe mixture.
  6. Ladle the soup into bowls,decoratively placing the cubes of tomato bread in each one.Sprinkle the chopped basil into the soup and place the prawn tails over the top.Finish off with a drizzle og extra virgin olive oil and season with sea salt.

Recommended wine

•Sumoll celler Pardas - V.T. Catalunya •Manzanilla San León de las bodegas Argüeso - D.O. Jerez

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