Nestled in the heart of Andalusia, the charming town of Jerez de la Frontera boasts a culinary gem that has stood the test of time—its legendary tomato soup. As you wander the streets of this historic Spanish enclave, you’ll quickly discover that tomato soup here is much more than a mere dish; it’s a cherished tradition, as integral to Jerez’s cultural tapestry as its world-famous Feria and the graceful sherry horses. Savoring Tradition: The Best Tomato Soup Recipe from Jerez de la Frontera in Spain
To be honest its not really a “soup”, it has a very solid consistency brought about by adding the stale bread. It is very similar to Porra de Antequera: https://www.rondatoday.com/traditional-antequera-porra-southern-spain/
The Rich Tradition of Tomato Soup in Jerez
Tomato soup, a beloved culinary tradition in Jerez, comes to life during the grape harvest season. Its roots run deep in the fertile soil of Andalusia, and in the province of Cádiz, you’ll find a delightful variety of tomato soup recipes. One, in particular, stands out—tomato soup with fresh mint.
Tomato soup graces the tables of homes, bars, and restaurants during this bountiful season. Despite its rustic origins, it continues to captivate taste buds with its delightful simplicity and savory charm. In Jerez, each cook adds their unique touch to the recipe, making it a culinary treasure worth exploring.
Ingredients for the best tomato soup recipe from Jerez de la Frontera in Spain (serves 4)
- 6 large Fresh tomatoes.
- 1 medium onion.
- 2 cloves of garlic.
- 1 Green bell pepper.
- 1 Red bell pepper.
- 4 slices of stale bread. (About a week old.)
- Olive oil (for frying.)
- 8 fresh mint leaves.
- Pinch of salt.
- Pinch of sugar.
Allow the bread to rest for at least three days. (It needs to be “stale”)
- Slice the bread into thin pieces and soak them thoroughly in water until they become soft and fluffy.
- In a frying pan, sauté strips of green and red bell peppers with the olive oil until they become tender.
- Add chopped garlic.
- Finely chop the tomatoes and add them to the pan.
- Add a pinch of salt.
- Add the finely chopped fresh mint leaves
- Mix in the drained bread, ensuring all ingredients are thoroughly combined.
- Gradually add water to the mixture until it reaches a creamy consistency.
- Allow the soup to simmer gently over low heat for about 30 minutes.
To enhance both the visual appeal and aromatic allure of this dish, garnish your tomato soup with a handful of freshly picked mint leaves and a drizzle of extra virgin olive oil. The vibrant green leaves not only infuse the soup with a delightful fragrance but also add a burst of color to your bowl.
Everything you need to know before you visit Ronda “The city of dreams” in Andalucia. https://www.rondatoday.com/
Planning on visiting Cádiz? Tourist information. Monuments. Hotels. Activities. City guides: https://visitingcadiz.com/
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