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Cold tomato soup with “burnt garlic” and rosemary flowers

A cold soup for the hot summer nights

ingredients for 4 servings (cost about 2 € pp)
  • 250 g stale bread cut in slices
  • 1lt cold water (mineral or filtered)
  • Salt
  • 4 medium garlic cloves
  • a full tbsp of tomato paste
  • 2-4 tbsp first quality vinegar
  • 100 ml EV olive oil
  • Fresh rosemary flowers

The “burnt garlic” is a very simple preparation of the Catalan cuisine, which can be primarily used in dishes with fish.

We have already learned that we can prepare it, by cutting garlic cloves in slices (not too thin) and frying them – always starting with a cold pan – using very low temperatures, till beige, but not dark brown colour.

So, to make this soup we first grill the bread.

We let it cool and we finely chop it to small crumbs, we put them into the water and let them soak for at least 6 hours, INSIDE THE REFRIGERATOR.

Meanwhile, we prepare the “burnt garlic”, frying the cloves, cut in slices, gently in the EV olive oil, as described above.

Once the soaking time has passed, we add the vinegar, the tomato paste, the garlic oil from the pan and we add and check the salt. We stir well, we pass through a sieve (not fine) and we put our soup in the fridge, until serving time. It must be very, very cold.

We serve the soup decorating with the burnt garlic and the rosemary flowers.


Published in SOUPS