Fresh tomatoes shine in this Spanish inspired soup that is similar to gazpacho and is quick and simple to prepare. The result is the freshest tomato soup I've ever had! And while perfectly good served alone, I've elevated it with garnishes of garlic aioli, lightly grated nutty Manchego cheese and a garnish of hazelnut and parsley gremolata.
Serve this cold Spanish-style tomato soup with the traditional Spanish Pan Con Tomate. Brush sturdy bread with olive oil and rub it with a cut garlic clove. Grill or broil to toast and then rub the bread with a fresh cut tomato making sure to cover it in pulp. Sigh.
I have an affinity for Spanish food. I also have an abundance of fresh tomatoes in my garden begging to be used -- and cold tomato soup on a hot summer day is so refreshing!
Several years ago on a trip to Barcelona, I wandered through the dreamy maze of winding streets and alleys in the Ciutat Vella -- or Gothic Quarter, and found myself at this lovely little tapas restaurant where they started my meal with a complimentary shooter of cold tomato soup topped with all kinds of interesting things. I asked for another simply so that I could dissect it, took some copious notes, and immediately started recreating it upon return to the States.
This has become a summer staple since. And seriously so easy with what is essentially a three ingredient soup of tomatoes, sherry vinegar and olive oil. (Does salt count as an ingredient?)
Aioli
Aioli can sometimes be a confusing term. Similar creamy concoctions are known as "allioli" or "alioli". I decided to do a little research and they all are essentially the same Mediterranean sauce with a garlic emulsion in common.
Regionally there are some differences. "allioli" is Catalan and "alioli" is Spanish, and oftentimes uses an emulsion with egg and oil. "Aioli" on the other hand is the French and English term, which is typically a garlic infused mayonnaise. I've used mayonnaise for ease of preparation.
Ingredients
- fresh tomatoes
- sherry vinegar
- extra virgin olive oil
- salt
- garlic cloves
- chopped parsley
- skinless hazelnuts (substitute walnuts)
- extra virgin olive oil
- Manchego cheese
- lemon
- saffron threads (optional)
- mayonnaise
See recipe card for quantities.
Jump to RecipeInstructions
Bring a medium saucepan of water to a boil over high heat. Using a knife, score an “X” on the bottom of each tomato.
Blanch the tomatoes in the boiling water for 30 to 60 seconds to loosen skin. Remove to a towel to drain.
Peel the tomatoes and cut into chunks.
Add the tomatoes to a blender or food processor.
Blend tomatoes together with the vinegar, olive oil and salt until smooth. Adjust seasoning. Reserve.
Using a mortar, pound the garlic cloves.
Add the hazelnuts to the mortar and grind to break them up.
Add parsley and work it into the garlic and hazelnuts adding olive oil slowly to emulsify. Reserve. (If a mortar isn’t available. Mince the garlic, parsley and chop the nuts and mix in a small bowl adding olive oil to emulsify.)
If using saffron, crumble it into the lemon juice and allow to sit for 15 minutes.
Add the mayonnaise, minced garlic, lemon juice (with saffron if using), and lemon zest to a small bowl and whisk to combine. Add salt to taste.
Hint: Serve the soup in shot glasses as a little pre-meal soup shooter!
Substitutions
- Sherry Vinegar - white wine vinegar, red wine vinegar or unseasoned rice wine vinegar are good substitutes
- Manchego Cheese - Idiazabal is an excellent substitute if you can find it, otherwise try Pecorino Romano or Asiago
- Hazelnuts - substitute walnuts
- Parsley - replace with minced chives
- Saffron - I used saffron because I had it on hand -- the aioli will be fine if you leave it out
- Vegetarian - yes, this is vegetarian
- Vegan - replace the cheese with a vegan cheese and substitute the mayo for plant-based mayo
Variations
- Make it "smoky" -- add ½ teaspoon of smoked paprika -- or more to taste to the blender, along with a pinch of red pepper flakes
- Roasted Red Pepper -- add a whole jarred roasted red pepper to the blender with the tomatoes
Equipment
- blender or food processor
- large saucepan
Storage
The cold tomato soup and all of the accompaniments can be stored covered in the refrigerator for up to 5 days.
While the soup can be frozen, it may lose some flavor and separate in the process. It should be reblended before serving.
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Cold Tomato Soup with Manchego Cheese, Aioli and Hazelnut Gremolata
Ingredients
- 3 pounds tomatoes peeled*
- 3 tablespoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 2 cloves garlic coarsely chopped
- ¼ cup coarsely chopped parsley
- ⅓ cup coarsely chopped hazelnuts substitute walnuts
- extra virgin olive oil
- Quick Garlic Aioli recipe follows
- 2 ounces Manchego cheese finely shredded
Quick Garlic Aioli
- juice and zest from half a lemon
- pinch of saffron threads (optional)
- 1 cup good quality mayonnaise
- 3 large garlic cloves minced
- Kosher or sea salt
Instructions
- Bring a medium saucepan of water to a boil over high heat. Using a knife, score an “X” on the bottom of each tomato. Blanch the tomatoes in the boiling water for 30 to 60 seconds to loosen skin. Remove to a towel to drain. Peel the tomatoes and cut into chunks.
- Add the tomatoes to a blender or food processor and blend them together with the vinegar, olive oil and salt until smooth. Adjust seasoning. Reserve.
- Prepare the Gremolata: Using a mortar, pound the garlic cloves together with the parsley and the hazelnuts, adding olive oil slowly to emulsify. Reserve. (If a mortar isn’t available. Mince the garlic, parsley and chop the nuts and mix in a small bowl adding olive oil to emulsify.)
- Prepare the Aioli: If using saffron, crumble it into the lemon juice and allow to sit for 15 minutes. Add the mayonnaise, minced garlic and lemon juice (with saffron), lemon zest to a small bowl and whisk to combine. Add salt to taste.
- Serve soup in small bowls or shot glasses and top with a teaspoon or two of aioli, the hazelnut gremolata, and a sprinkling of grated Manchego cheese.
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