When my Spanish roommates heard I was making hot tomato soup, the both cringed in horror. Tomato soup in Spain is always served cold.
They like to call it gazpacho. I like to call it cold soup.
Anyways, during the Great Depression of last week when I had yet to receive my paycheck from my agency, I was getting quite creative with how I stretched my
dollar euro. In my desperation, I came up with one of the best tomato soup recipes I have ever tasted. And it probably only cost me about 4 euro for the entire pot.
Roasted Red Pepper & Tomato Soup
2 cans crushed tomatoes
1 jar of roasted red peppers
1 medium onion, chopped
5-6 cloves of garlic, minced
1 cup water
1 cup chicken stock
3 tsp rosemary
2 Tablespoons of dried basil
1 Tablespoon black pepper
salt to taste (I used about 1 Tablespoon)
Literally the easiest process ever:
Throw everything into the pot and let simmer for about 30-45 minutes. The longer it simmers, the more developed the flavors will become. I took this time to wash my hair which, if you know me, is quite the process. After about 45 minutes, take your hand blender and blend until smooth (you can also throw it into a food processor if you don’t have one of these kitchen robots).