FINAL FW Tasting Notes v2

FW Tasting Notes v2

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The main course soups in Spain, the one that everyone knows is one soup that uses tomato, who knows the name of that soup? [INAUDIBLE] So we're gonna do this soup. We start chopping the tomatoes. Yeah, can you do this? Great. So you put a little bit of olive oil. One teaspoon or something like that. [LAUGH] No, because I have a lot of problems with changing your apparent measurements with American. I'm so confused. And we're going to put some water. And I'm going to tell you why, because sometimes, when you do it at home, the bread is going to make the whole thing become very, very thick And we're going to be getting a little bit of garlic. You put a little, you put more, whatever you want. We're going to put some sherry vinegar. We want to make sure that this is really, really refreshing. Are you with me? Okay, so now we're going to put these and we're going to put some salt, is this salt? Yeah. Okay. And then, you want to press this? This my daughter, Carlota, that more often than not help me in the cooking. Okay. [APPLAUSE] Can you help me? Because the instructions are in English and they have a big problem always, liquefy. All right. We're gonna blend it very, very well. So we go and we put the bread in here. You can put little or you can put more. And if it's salt, better. So what's gonna happen? The bread has a very unique characteristic. Is like on a sponge. We keep putting the bread in and we keep putting the bread in. And we're gonna blend again. Okay liquefy carrota, let's go. Oh yeah! Off. And the soup is finished. Who can do this? [SOUND] It's almost the perfect main course for summer. Because has the bread, has the olive oil, the tomato, vitamins, carbohydrates. Everything you want. Yes? We got it. Then how we garnish this. And this is when you can do this like a simple soup that you don't need to impress anyone. But you can Bring the level of the soup a notch or two. And then we get eggs right, what we do is we put the eggs in. Ok so we get the egg, we open it in half, and we put it in the plate, can you see it. And then we put the olive oil We do a cut in the top of the tomato and we're going to do a cut from top to bottom right in the edge of this inner walls of the tomato. Inside the tomato we have the most fascinating natural gelatin and we do this cut right at the base of the seeds. And we are able to take this astonishing seeds that when you put them in your mouth, literally, your life changes forever. We put the seeds here. And so, what we do is we get this great Iberico ham. We put the ham And we got the plate and the only thing we need to do is bring this plate to the table and bring this creamy very silky astonishing soup, let it fall in the same place. And there we have a very traditional homemade simple soup but that somehow were Elevating to a new level. Ladies and gentlemen, Salmorejo. [APPLAUSE]
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FINAL FW Tasting Notes v2