FW Tasting Notes

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The main cold soup in Spain, the one that everyone knows is, one soup that uses tomato, who knows the name of that soup? So we're gonna do this, so we start chopping the tomatoes, yeah, can you do this? Great. So put a little bit of olive oil One teaspoon or something like that. [LAUGH] No. I have a lot of problems with changing European measurements with American. I'm so confused. And then 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 thick. And we're gonna be getting a little bit of garlic, you put little, you put more, whatever you want. We're gonna put some sherry vinegar. We want make sure this is really, really refreshing. Are you with me? Okay, so, we're gonna put these and we're gonna put some salt. Is this salt? Yeah, okay, you wanna press this. This is my [INAUDIBLE] and she help me in the cooking. Okay. Can you help me? Because the instructions are in English and I have a big problem. Oh, it's liquefy. All right, we're gonna blend it very, very well. So we go and we put the bread in here. You can put a little bit or you can put more. And it is all better. So what's gonna happen, you put bread as a very unique characteristic. Is like a sponge. We can put bread in, and we keep putting the bread in. Okay, liquefy Carotta, please go. [SOUND] Oh yeah. Oh, and the soup is finished. Who can do this? It's almost the perfect main course for summer. Because it has the bread, it has the olive oil, the tomato, vitamins, carbohydrates, everything you want. Yes? Yeah. We got it? Then, how do 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 this 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 cutting the top of the tomato. And we're gonna 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 these 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 [UNKNOWN] 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 homey simple soup. Somehow we are Elevating to a new level. Ladies and gentlemen, [FOREIGN] [APPLAUSE]
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FW Tasting Notes


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