Smoky Spanish Tomato Soup Recipes

Steps:

• Cut a shallow X in bottom of each tomato. Blanch in batches in a pot of boiling water 15 to 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
• Cook onion and bell peppers in oil with 1/2 teaspoon salt in a wide 5-quart heavy pot over medium heat, stirring occasionally, until soft, about 15 minutes. Stir in tomatoes, pimentón, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until tomatoes are tender and falling apart, about 20 minutes.
• Meanwhile, crush garlic to a paste with cumin using a mortar and pestle (or crush cumin with side of a heavy knife, mince and mash garlic, and stir together).
• Stir garlic-cumin paste and bread crumbs into tomato mixture. Purée soup in batches in a blender until smooth (use caution when blending hot liquids) and return to cleaned pot. Thin to desired consistency with water and season with salt and pepper.
• Serve soup topped with figs or grapes, depending on the season.

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
• Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
• Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
• Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
• Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

Steps:

• Blanch tomatoes and skin them, or just use canned tomatoes.
• Cook bacon; take out; saute onions and red peppers in bacon grease.
• Add paprika and tomatoes, garlic, oregano and cumin; fry gently.
• Add chicken stock.
• Return bacon and bring to a boil.
• Simmer 1 hour, stirring.

Steps:

• Heat the butter and oil in a large saucepan on a medium heat, add the onion, celery and carrot and fry until tender, without turning golden, about 10 mins. Add the bay and garlic, and fry for a minute before adding the tomatoes and stock. Simmer for 10 mins, stirring occasionally.
• Remove the bay leaves, and blend the soup in a liquidiser or with a stick blender until smooth. Season well and add the smoked paprika, sugar and vinegar to balance the soup with sweet, smokiness and a little acidity.
• For the salsa, crush the garlic with a pinch of salt using a pestle and mortar. Halve and deseed the chilli and chop roughly. Add to the mortar with the coriander and olives and bash, gradually adding the oil and vinegar until you have a rough paste (it should be chunky). Mix in the preserved lemon, then stir in the brine from the jar to taste.

Steps:

• Make a 1/4-inch-deep X in bottom of each tomato with the tip of a paring knife, then core. In a large pot of boiling water, blanch tomatoes 30 seconds. Transfer to a large bowl of ice water and let stand until cool. Drain; peel and quarter tomatoes.
• Transfer tomatoes to a blender along with garlic, bread, almonds, vinegar, and oil. Puree until smooth, about 1 minute; season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days. Serve soup with accompaniments.