This popular soup from the Andalusian area of Spain, mostly known now for being served cold, was originally blended stale bread, olive oil and garlic, with some liquid like water or vinegar that was pounded together in a mortar. Different vegetables and almonds that were available were also added.
This soup evolved into different varieties, the most popular around the world is a tomato based variety, served cold. When Christopher Columbus brought back tomatoes, cucumbers and different peppers from his voyages, the soup evolved to its present state.
500g ripe juicy tomatoes, skinned
1 large onion, peeled
1 small green or red pepper, deseeded and chopped
1 clove garlic, crushed
15ml wine vinegar
15ml olive oil
15ml lemon juice
150ml tomato juice
Salt and freshly ground black pepper
Puree the tomatoes, chopped onion, green pepper, garlic, vinegar and olive oil in a blender or push through a sieve. Add the lemon juice and tomato juice, season to taste and chill in the refrigerator. Serve with bread sticks or croutons.