José Andrés: Cold Tomato Soup

José Andrés makes Classic Cold Tomato Soup of Cordorba at the 2008 F&W Classic in Aspen.

José Andrés makes Classic Cold Tomato Soup of Cordorba at the 2008 F&W Classic in Aspen.

Read the transcript of this video
[MUSIC] The main cold soup in the Spain, the one that everyone knows is one soup that uses tomato. Who knows the name of that soup? Gazpacho. So we're going to do this soup. We start chopping the tomatoes. Yeah, can you do this? Great. So you put a little olive oil, one teaspoon or something like that. [LAUGH] No, it's I have a lot of problems with changing European measurements with American. I'm so confused. And then we're gonna put some water. I'm going to tell 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 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 this and we're going to put some salt. Is this salt? Yeah, okay and then. Carlotta you wanna press this? This is my daughter Carlotta that more often than not helps me in the cooking. Okay, can you help me because the instructions are in English and I have a big problem always liquefy. Alright. 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 going to happen. The bread has a very unique characteristic. It's like a sponge. We keep putting the bread in and we keep putting the bread in and we're going to blend blend once again. Okay liquefy [UNKNOWN]. Please go. Oh. Yeah. Oh. And the soup is finished. Who can do this? 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? Yes. We got it? Then, how we garnish this, and this is when you can do this like a simple soup. 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? All we do is we put the eggs in. Okay 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 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 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 these great American 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, but that's all how we are. Elevate into a new level. Ladies and gentleman. [FOREIGN] [APPLAUSE] [BLANK_AUDIO]
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José Andrés: Cold Tomato Soup


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