Allez 'Zpacho!

Name: Allez 'Zpacho!
Ingredients: 2 lbs heirloom tomatoes of your choice, dark red preferred; 1/2 of 1 English cucumber, peeled; 1 teaspoon pimenton de la vera, or piment d'esplette (Spanish paprika); 1/4 cup good quality Spanish sherry vinegar*; 1/4 cup Spanish extra virgin olive oil, such as Columela or Pons; Generous pinch of saffron; 1-2 clove garlic; 2 or 3 chunks of day old bread, crust removed, softened with water; sea salt

9 ingredients

1 steps

Ingredients

2 lbs heirloom tomatoes of your choice, dark red preferred
1/2 of 1 English cucumber, peeled
1 teaspoon pimenton de la vera, or piment d'esplette (Spanish paprika)
1/4 cup good quality Spanish sherry vinegar*
1/4 cup Spanish extra virgin olive oil, such as Columela or Pons
Generous pinch of saffron
1-2 clove garlic
2 or 3 chunks of day old bread, crust removed, softened with water
sea salt

Directions

1

["Blanch and peel the tomatoes. Cut them into large chunks", "Peel and chop the cucumber. Roughly chop the garlic", "Soak the saffron in a very small bowl with just enough water to cover", "Place all of the ingredients, including the water from the saffron into a powerful blender. Begin by pulsing a few times and then up the speed to full on liquefy. Strain into a bowl (don't skip this step!) and refrigerate for at least one to two hours. The purpose of the straining step is to remove any seeds and give you a smooth texture", "Presentation: you may need to use a whisk briefly if the oil has begun to separate. Taste for salt. I like to ladle the \"soup\"" into glass coffee mugs or something similar. Do provide spoons