Inspired by the tomato soup at one of his favourite tapas bars in San Sebastian, Spain. This roasted Tomato Soup recipe is from Jose Pizzaro’s new cookbook “Basque”
It is divinely delicious and. is divinely easy to make.
INGREDIENTS
2 kg Plum tomatoes
1 bulb of garlic, cloves separated
Olive oil
Sea Salt and Freshly Ground Black Pepper
1 shallot finely chopped
Thyme sprigs, and a few extra to garnish
1 Litre chicken stock
6 slices baguette
6 slices jamón
Idiazábal or Manchego cheese shavings
Extra-virgin olive oil to drizzle
METHOD
Preheat the oven to 160°C
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
Roast for 45 to 60 minutes until slightly caramelized. Rotating the trays halfway through cooking.
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.
Add the thyme and pour over the stock. Bring to boil, then simmer for 10 minutes.
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. Top with a scattering of fried baguette, the jamón slices and some shavings of cheese.
Drizzle with extra-virgin olive oil, garnish with a sprig of thyme and serve.
Original Recipe José Pizarro Basque
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