RECIPE: HOW TO DO JOSÉ PIZARRO’S CARAJAMANDANGA (CHILLED TOMATO SOUP)

Chef José Pizarro shares his recipe for carajamandanga, a chilled tomato, pepper and courgette soup which is similar to gazpacho. Perfect for a hot day or night.

RECIPE HOW TO DO JOSÉ PIZARRO’S CARAJAMANDANGA (CHILLED TOMATO SOUP)

Dificulty: Easy
Portion: Serves 6-8
Time: Hands-on time 30 min, plus 3 hours chilling

Ingredients

100g stale white bread, torn
2 garlic cloves
800g tomatoes, chopped
2 tsp agridulce pimentón de La Vera (bittersweet smoked paprika – see Know How)
1 tbsp cider vinegar
1 red pepper, chopped
1 courgette, chopped
½ cucumber, peeled, deseeded and chopped
120g pitted black olives, roughly chopped
2 tbsp snipped chives
Extra-virgin olive oil for drizzling

Step by step preparation

Put the bread and garlic in a food processor with 600ml water and whizz together to form a smooth mixture with the consistency of single (light) cream. Add two thirds of the tomatoes, along with the paprika and vinegar. Season well, then whizz again until smooth. You can add a splash of water if it’s a little too thick.
Pour the mixture into a large bowl and add the remaining tomatoes. Reserve a couple of spoonfuls each of the pepper, courgette and cucumber for the garnish, then add the rest to the bowl. Check the seasoning, then chill for at least 3 hours.
To serve, scatter with the olives, vegetable garnish and chives, then drizzle with extra-virgin olive oil. Season with plenty of freshly ground black pepper and enjoy.

RECIPE: HOW TO DO JOSÉ PIZARRO’S CARAJAMANDANGA (CHILLED TOMATO SOUP)

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