>Hot hot tomato soup
A holiday in Mallorca has inspired this Spanish style soup: to break away with the ubiquitous gaspacho, this is hot in both ways! Even hot-sexy if you like which makes three ways of defining hot! That depends on who you eat it with…
Tomatoes 3 big ones
Chicken cube 1
Half a tin of chopped tomatoes
Salt, pepper, hot spanish paprika( pimenton) to taste
Piment d espelette (small pinch)
Cook the vegetable in the water on a rolling boil for 10 minutes. Add the seasoning to taste and put in a blender on top speed for a few seconds until silky smooth. Adjust the seasoning and add the chopped basil. Piment d’espelette is a fragrant chilli pepper with unique Rose fragrances used in the Basque country.
Serve with a slice of Dan lepard Polenta crust tomato bread! See danlepard.com/guardian if you’ve missed his column. Recipe to follow here soon because it is delicious and my version is a rye one- too healthy for my shoes!!!
Sent from my iPhone .