Cold Tomato Soup with Manchego Cheese, Aioli and Hazelnut Gremolata
Fresh tomatoes shine in this Spanish inspired soup that is similar to gazpacho and is quick and simple to prepare. And while perfectly good served alone, here it is elevated with garnishes of garlic aioli, lightly grated nutty Manchego cheese and a garnish of hazelnut and parsley 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.