SPANISH SOUP RECIPES RECIPES

Steps:

• Place the tomatoes into hot water for a minute or two.
• Remove the tomatoes from boiling water and let them cool off. Once cooled, peel the tomatoes.
• Remove core and seeds from the tomatoes and roughly chop them. Then add them to your blender.
• Add garlic cloves and blend on high for a few minutes.
• Then add the bread* and let it soak for 5 minutes in the blended tomato mixture.
• Add sherry vinegar, salt, and blend until smooth. While the motor is running, add olive oil and blend until emulsified.
• Chill the soup for at least two hours.
• In the meantime, place an egg in a pot with cold water. Bring to a gentle boil and cook for 10 minutes. Once done, place your egg in cold water and let cool off completely.
• Chop hard-boiled egg and Spanish ham** (you can use fresh ham or put it in the toaster oven for a few minutes to crisp it up). Serve the soup in bowls, with chopped egg, ham and a side of bread.

Steps:

• Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
• Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
• Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
• Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
• Remove the clove studded onion and season the soup with salt and pepper to taste.
• Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
• Whilst reheating, toast some almond flakes until lightly brown under the grill.
• Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.