A delightfully tangy, tomato-based chilled soup of Spanish origins.
Recipe courtesy of Chris Buckridge
Notes: you will need to adjust vinegar, sugar, and/or salt to account for how ripe your tomatoes are. The final soup should taste of very ripe tomato; a bit sweet w/ a subtle, underlying flavor from the garlic. Just start w/ minimum amount of seasonings and build to your personal taste.) While less traditional, you can also add some finely chopped mildly spiced chili pepper (or sweet bell) for a bit of fresh bite, color, and texture. While I have seen this in Andalucia, it is not very common, although I think it really adds to the dish. (It is a common misconception that Spanish food is spicy, but that is not true at all!) Note: If you use raw garlic, the soup will develop a VERY strong garlic flavor during storage in the fridge.