The Spanish have many soups with bread as a base, and this is one of them. In spite of all the wonderful dishes in the Spanish repertoire, I still love chilled soups the best, especially in warm summer weather.
Ingredients
| 1 cup | White bread, crusts removed, cubed |
| 500 g | Tomatoes, skinned and seeded (Main) |
| ½ tsp | Sea salt |
| 1 | Garlic clove |
| ½ tsp | Smoked paprika |
| ¼ cup | Extra virgin olive oil |
| 2 Tbsp | Chardonnay vinegar |
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Directions
- Soak the bread in water and squeeze dry.
- Place the chopped tomatoes, garlic, salt and paprika in a food processor and pure.
- With the motor running, gradually add the bread, then drizzle in the olive oil and finally the vinegar.
- Serve chilled or at room temperature.
