Southern Spanish Soup
7,9 / 10
ready in 3 h. 35 min.
Soak the baguette in water for 1 minute, then squeeze dry and discard the liquid.
Blend together the garlic, bread, half the tomatoes, sherry vinegar, sugar in a food processor until almost smooth.
Add the remaining tomatoes and blend again until smooth. Keep the motor running and add the olive oil in a steady stream.
Pass through a sieve and collect the soup in a bowl underneath. Cover the bowl and chill for at least three hours before serving.
Season with salt before serving and transfer to serving pots.
Garnish with the raspberries, halved cherry tomatoes and thyme leaves. Arrange the pots on serving plates and arrange a few cherry tomatoes on them.