Jos√© Pizarro‚Äôs carajamandanga (chilled tomato soup)

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José Pizarro’s Carajamandanga (Chilled Tomato Soup)

José Pizarro’s Carajamandanga is a refreshing chilled tomato soup that captures the essence of Spanish cuisine. This vibrant dish combines ripe tomatoes with a hint of garlic and a splash of sherry vinegar, creating a perfect balance of flavors. Ideal for hot summer days, this soup is both light and satisfying, making it a delightful starter or a light meal.

Serving Size and Yield

Serves 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Chilling Time: 2 hours

Total Time: 2 hours 15 minutes

Ingredients

1 kg ripe tomatoes, roughly chopped
1 small cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, peeled
50 ml extra virgin olive oil
30 ml sherry vinegar
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

Instructions

Prepare the vegetables by chopping the tomatoes, cucumber, and red bell pepper. Peel the garlic cloves.
Blend all the chopped vegetables and garlic in a blender until smooth.
Add the olive oil and sherry vinegar to the blender. Season with salt and pepper to taste.
Blend again until the mixture is well combined and smooth.
Chill the soup in the refrigerator for at least 2 hours to allow the flavors to meld.
Serve the chilled soup in bowls, garnished with fresh basil leaves.

Additional Notes

For a smoother texture, strain the soup through a fine sieve before chilling. You can substitute sherry vinegar with red wine vinegar if needed. Add a pinch of smoked paprika for a smoky flavor twist.