Thick Tomato-Bread Soup, Catalan Style
Published August 4, 2009
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons extra virgin olive oil
4 cloves garlic, slivered
4 ounces chorizo (casings removed), crumbled
½ teaspoon smoked paprika
3 pounds ripe beefsteak tomatoes, peeled
Generous pinch saffron threads
2 cups crustless country bread, finely diced
Salt
freshly ground black pepper
2 tablespoons minced flat-leaf parsley
Nutritional analysis per serving (4 servings)
26 grams carbs; 18 milligrams cholesterol; 328 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 5 grams fiber; 950 milligrams sodium; 9 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large sauté pan. Add garlic and cook over low heat till soft. Add chorizo, raise heat and cook until starting to brown. Stir in paprika. Remove from heat.
- Step 2
Place a sieve over the pan, halve tomatoes horizontally and hold cut side down over sieve as you gently squeeze to remove seeds and allow juice to fall into pan. Remove sieve. Reserve tomato pulp. Heat juice in pan until warm, add saffron and set aside off heat 10 minutes.
- Step 3
Finely chop tomato pulp by hand or in food processor. Add to pan. Bring to a simmer. Stir in bread. Cook, stirring, 5 minutes. Season with salt and pepper. Allow to stand, off heat, stirring from time to time, until room temperature, about 30 minutes. Fold in parsley and serve.
Private Notes
Comments
I made this with heirloom tomatoes; flavor was very good, however, it's more work to peel, remove seeds, and strain. It would likely be good with canned San Mariano tomatoes, and much easier. I increased smoked paprika to 1 1/2 teaspoons, and doubled the chopped parsley. I did serve it warm, not cold.
I made this with heirloom tomatoes; flavor was very good, however, it's more work to peel, remove seeds, and strain. It would likely be good with canned San Mariano tomatoes, and much easier. I increased smoked paprika to 1 1/2 teaspoons, and doubled the chopped parsley. I did serve it warm, not cold.
When do you add the chorizo back to the soup?
It looks to me as though you never remove it from the soup: after breaking it down into 'nduja, you simply add the tomato components in stages, then the bread.