Xató Soup

Xató soup
  1. Pull of the ñoras in the middle, remove the peduncle and sedes. Hydrate them in warm water for 15 minutes.
  2. Put the tomatoes and garlic in a small bowl, cover it and cook in the microwave for about 4 minutes.
  3. Grind the pulp of hydrated ñoras, pulp of tomatoes and pulp of cooked garlic, hazelnuts, almonds, oil, vinegar and a pinch of salt and pepper until a homogeneous mixture.Reserve.
  4. In a pot large enough to hold the soup, fry the escarole lettuce with the oil for one minute. Season lightly with salt and set it aside.
  5. Add the croutons, broken into small pieces, and sautee everything together for only 30 seconds.
  6. Add the xató sauce and hot water, when the water is boiling, reduce to low heat, cover and leave for three minutes.
  7. Blend the soup in a blender  for two minutes, season lightly with salt and pepper if needed. Serve!
  • 2 ripe and small tomatoes
  • 1/2 cup of garlic, unpressed
  • 2 ñoras ( sweet and dried red peppers)
  • 20 g of toasted almonds
  • 20 g of toasted and peeled hazelnuts
  • 60 ml of extra virgin olive oil
  • 50 ml of cava vinegar
  • 1 L water
  • 50 g olive oil
  • 40 g wholemeal croutons
  • 50 g escarole lettuce in chiffonade ( the yellow leaves)