Thick Tomato-Bread Soup, Catalan Style

Ingredients

• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, slivered
• 4 ounces chorizo (casings removed), crumbled
• ½ teaspoon smoked paprika
• 3 pounds ripe beefsteak tomatoes, peeled
• Generous pinch saffron threads
• 2 cups crustless country bread, finely diced
• Salt
• freshly ground black pepper
• 2 tablespoons minced flat-leaf parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    393 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 13 grams protein; 24 milligrams cholesterol; 516 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat oil in a large sauté pan. Add garlic and cook over low heat till soft. Add chorizo, raise heat and cook until starting to brown. Stir in paprika. Remove from heat.
2. Place a sieve over the pan, halve tomatoes horizontally and hold cut side down over sieve as you gently squeeze to remove seeds and allow juice to fall into pan. Remove sieve. Reserve tomato pulp. Heat juice in pan until warm, add saffron and set aside off heat 10 minutes.
3. Finely chop tomato pulp by hand or in food processor. Add to pan. Bring to a simmer. Stir in bread. Cook, stirring, 5 minutes. Season with salt and pepper. Allow to stand, off heat, stirring from time to time, until room temperature, about 30 minutes. Fold in parsley and serve.

30 minutes