José Pizarro’s carajamandanga (chilled tomato soup)

Name: José Pizarro’s carajamandanga (chilled tomato soup)
Prep time: 30 min
Total time: 30 min
Ingredients: 100 g stale white bread (torn); 2 garlic cloves; 800 g tomatoes (chopped); 2 tsp agridulce pimentón de La Vera (bittersweet smoked paprika); 1 tbsp cider vinegar; 1 red pepper (chopped); 1 courgette (chopped); ½ cucumber (peeled, deseeded and chopped); 120 g pitted black olives (roughly chopped); 2 tbsp snipped chives; extra-virgin olive oil (for drizzling)

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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.

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Prep Time 30

Total Time 30

Servings: 6 portion

Ingredients Method

Ingredients

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

Method

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.