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José Pizarro’s carajamandanga (chilled tomato soup)

Name: José Pizarro’s carajamandanga (chilled tomato soup)
Prep time: 30 min
Total time: 30 min
Yield: Serves 6-8
Cuisine: Spanish recipes
Ingredients: 100g stale white bread, torn; 2 garlic cloves; 800g tomatoes, chopped; 2 tsp agridulce pimentón de La Vera (bittersweet smoked paprika – see Know How); 1 tbsp cider vinegar; 1 red pepper, chopped; 1 courgette, chopped; ½ cucumber, peeled, deseeded and chopped; 120g pitted black olives, roughly chopped; 2 tbsp snipped chives; Extra-virgin olive oil for drizzling

By: José Pizarro

Published: 15 Jun 22
Updated: 29 Jul 24

José Pizarro’s carajamandanga (chilled tomato soup)

Chef José Pizarro shares his recipe for carajamandanga, a chilled tomato, pepper and courgette soup which is similar to gazpacho. Perfect for a hot day or night.

Recipe from The Spanish Home Kitchen by José Pizarro (Hardie Grant £27), on sale 9 June.

Easy
June 2022

Test kitchen approved

Serves 6-8
Hands-on time 30 min, plus 3 hours chilling

Chef José Pizarro shares his recipe for carajamandanga, a chilled tomato, pepper and courgette soup which is similar to gazpacho. Perfect for a hot day or night.

Recipe from The Spanish Home Kitchen by José Pizarro (Hardie Grant £27), on sale 9 June.

Nutrition: per serving

Calories: 166kcals
Fat: 8.3g (1.1g saturated)
Protein: 3.7g
Carbohydrates: 17.2g (6.2g sugars)
Fibre: 3.9g
Salt: 0.8g

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Ingredients

100g stale white bread, torn
2 garlic cloves
800g tomatoes, chopped
2 tsp agridulce pimentón de La Vera (bittersweet smoked paprika – see Know How)
1 tbsp cider vinegar
1 red pepper, chopped
1 courgette, chopped
½ cucumber, peeled, deseeded and chopped
120g pitted black olives, roughly chopped
2 tbsp snipped chives
Extra-virgin olive oil for drizzling

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Method

Put the bread and garlic in a food processor with 600ml water and whizz together to form a smooth mixture with the consistency of single (light) cream. Add two thirds of the tomatoes, along with the paprika and vinegar. Season well, then whizz again until smooth. You can add a splash of water if it’s a little too thick.
Pour the mixture into a large bowl and add the remaining tomatoes. Reserve a couple of spoonfuls each of the pepper, courgette and cucumber for the garnish, then add the rest to the bowl. Check the seasoning, then chill for at least 3 hours.
To serve, scatter with the olives, vegetable garnish and chives, then drizzle with extra-virgin olive oil. Season with plenty of freshly ground black pepper and enjoy.

Recipe from June 2022 Issue

Nutrition

Nutrition: per serving

Calories: 166kcals
Fat: 8.3g (1.1g saturated)
Protein: 3.7g
Carbohydrates: 17.2g (6.2g sugars)
Fibre: 3.9g
Salt: 0.8g

delicious. tips

JOSÉ’S TIP If you’d like the soup to have a softer flavour, you can roast the peppers.
You can make and chill this soup up to 1 day ahead. Just whizz it again in the food processor or give it a vigorous stir if it has separated.
Bittersweet smoked paprika (known as agridulce pimentón in Spain) comes from La Vera. Buy it at thespanishhamper.co.uk, or use sweet smoked paprika, which is widely available.