José Pizarro’s Carajamandanga (Chilled Tomato Soup)
Introduction
When the heat of summer drags on, a cold, bright soup can feel like a breath of fresh air. José Pizarro’s Carajamandanga is a perfect example of how a simple, approachable recipe can transform ordinary ingredients into a vibrant, refreshing dish that feels both comforting and sophisticated. This chilled tomato soup—often compared to the Spanish classic gazpacho—brims with the sweet tang of ripe tomatoes, the smoky warmth of agradulce pimentón de La Vera, and the subtle crunch of fresh courgette and cucumber. Whether you’re a novice eager to try something new or an intermediate cook looking for a reliable go-to recipe, Carajamandanga offers a delightful balance of flavor, texture, and ease.
The recipe is marked Easy on the difficulty scale, serves 6‑8 people, and requires a hands‑on time of 30 minutes plus 3 hours of chilling. It’s a dish that rewards patience: the longer it sits in the fridge, the deeper the flavors meld. In the following sections, we’ll walk through every step of the process, highlight the key ingredients that make this soup stand out, and provide serving suggestions and variations to keep the recipe fresh and adaptable.
Meal Profile
Title: José Pizarro’s Carajamandanga (Chilled Tomato Soup)
Difficulty: Easy
Portion: Serves 6‑8
Hands‑on Time: 30 minutes
Chilling Time: 3 hours
Description: Chef José Pizarro shares his recipe for carajamandanga, a chilled tomato, pepper, and courgette soup that is similar to gazpacho. Perfect for a hot day or night.
Carajamandanga is not just a soup; it’s a celebration of summer’s bounty. The combination of tomatoes, peppers, courgettes, and cucumbers gives the soup a refreshing bite, while the smoked paprika adds a subtle depth that elevates the dish beyond a standard tomato consommé. The use of stale white bread in the base may seem unconventional, but it serves a crucial role in creating a smooth, velvety texture that ties all the flavors together.
Ingredient Highlight
Below is a detailed breakdown of each ingredient, its role in the soup, and why it matters. For clarity, the ingredient list is derived directly from the provided JSON array.
| Ingredient | Quantity | Role in the Soup |
|---|---|---|
| 100 g stale white bread, torn | Thickens the base, gives body, and helps emulsify flavors | Acts as a natural binder, creating a creamy consistency without dairy |
| 2 garlic cloves | Adds aromatic depth | Provides a subtle bite that balances the sweetness of the tomatoes |
| 800 g tomatoes, chopped | Primary flavor and color | Supplies the soup’s bright, juicy foundation |
| 2 tsp agridulce pimentón de La Vera | Smoky, bittersweet paprika | Adds depth, warmth, and a hint of sweetness that pairs beautifully with the tomatoes |
| 1 tbsp cider vinegar | Brightens and balances | Cuts through the richness, adding a crisp acidity |
| 1 red pepper, chopped | Sweet, colorful crunch | Contributes sweetness, texture, and visual appeal |
| 1 courgette, chopped | Mild, fresh vegetable | Adds moisture and a subtle earthy note |
| ½ cucumber, peeled, deseeded, and chopped | Cool, crisp element | Provides a refreshing bite and helps balance the soup’s acidity |
| 120 g pitted black olives, roughly chopped | Salty, briny garnish | Adds depth and a contrasting salty finish |
| 2 tbsp snipped chives | Fresh, oniony garnish | Enhances aroma and adds a fresh green contrast |
| Extra‑virgin olive oil, for drizzling | Finishing touch | Adds richness and a silky finish |
Why These Ingredients Matter
- Bread: A common kitchen staple often overlooked. By incorporating stale bread, you not only reduce waste but also create a luscious, thick base that holds the soup together. The bread’s starches absorb the liquid, giving the soup a silky mouthfeel that’s reminiscent of a well-made gazpacho.
- Agridulce pimentón de La Vera: This smoked paprika is a cornerstone of Spanish cuisine. Its bittersweet profile complements the natural sweetness of tomatoes while adding a smoky undertone that’s subtle yet impactful. If you can’t find this exact variety, a regular smoked paprika works, but the flavor will be slightly different.
- Cider vinegar: A milder, fruitier vinegar compared to white wine or red wine vinegar. It brightens the soup without overpowering the delicate balance of flavors.
- Olives and chives: The finishing garnishes elevate the dish from simple to sophisticated, adding layers of texture and taste that keep the soup interesting with every bite.
Step‑by‑Step Instructions
Below is a numbered list of the exact steps to bring José Pizarro’s Carajamandanga to life. Each step has been extracted directly from the method array and expanded with helpful tips for beginners and intermediate cooks alike.
- Blend the Bread, Garlic, and Water
- Place the torn stale white bread and the two garlic cloves into a food processor.
- Add 600 ml of water (about 2¼ cups).
- Process until the mixture is smooth and has the consistency of a single, light cream.
- Tip: If the mixture is too thick, add a splash of water to reach the desired consistency.
- Add Tomatoes, Paprika, and Vinegar
- Add two‑thirds of the chopped tomatoes (approximately 533 g) to the processor.
- Sprinkle in the 2 tsp agridulce pimentón de La Vera and the 1 tbsp cider vinegar.
- Season with salt and pepper to taste.
- Process again until the mixture is silky smooth.
- Tip: The more you blend, the smoother the soup becomes—don’t hesitate to run the processor for an extra minute or two.
- Transfer to a Large Bowl and Add Remaining Ingredients
- Pour the blended mixture into a large mixing bowl.
- Add the remaining tomatoes (about 267 g).
- Reserve a couple of spoonfuls of the pepper, courgette, and cucumber for garnish.
- Add the rest of the pepper, courgette, and cucumber to the bowl.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 3 hours to allow the flavors to meld.
- Prepare the Garnish
- Roughly chop the 120 g of black olives.
- Snip the 2 tbsp of chives.
- Serve
- Ladle the chilled soup into bowls or glasses.
- Scatter the reserved pepper, courgette, cucumber, olives, and chives over the top.
- Drizzle generously with extra‑virgin olive oil.
- Finish with a generous grating of freshly ground black pepper.
- Serve immediately for a crisp, refreshing experience.
Chef’s Tip: For an extra burst of flavor, add a splash of sherry or a pinch of cayenne pepper to the blend before chilling. This will give the soup a subtle warmth that pairs wonderfully with the smoky paprika.
Serving Suggestions & Variations
Classic Presentation
- Bowl or Glass: Serve in shallow bowls for a rustic feel, or in tall glasses for a more elegant, “summer” vibe.
- Garnish: Use the reserved pepper, courgette, cucumber, olives, and chives to create a colorful, textured topping.
- Olive Oil Drizzle: A high‑quality extra‑virgin olive oil adds shine and a silky finish.
Variations for the Adventurous
| Variation | What to Add or Subtract | Why It Works |
|---|---|---|
| Smoky Twist | Add a pinch of smoked sea salt or a few drops of liquid smoke | Enhances the smoky depth from the paprika |
| Herb‑Infused | Fold in chopped fresh basil or parsley before chilling | Adds a fresh, green note that brightens the soup |
| Protein Boost | Top with grilled shrimp or diced chicken breast | Turns the soup into a light main dish |
| Vegan Upgrade | Replace stale white bread with a slice of whole‑grain bread or a small handful of soaked cashews | Keeps the soup creamy while staying plant‑based |
| Spicy Kick | Add a diced jalapeño or a teaspoon of hot sauce before chilling | Provides a lively heat that contrasts the coolness |
Pairing Ideas
- Bread: Serve with crusty baguette or rustic sourdough to scoop up the soup.
- Wine: A chilled rosé or a crisp, dry white wine such as Albariño complements the acidity and smoky undertones.
- Side: A simple green salad with a lemon‑olive oil dressing offers a light, complementary side.
Conclusion
José Pizarro’s Carajamandanga (Chilled Tomato Soup) is a testament to how humble, readily available ingredients can create a dish that feels both comforting and sophisticated. The recipe’s Easy label belies the depth of flavor achieved through thoughtful ingredient choices and a simple yet effective preparation method. By using stale bread to create a velvety base, incorporating the bittersweet smoked paprika, and balancing the soup with fresh vegetables and a splash of vinegar, you get a dish that is refreshing, satisfying, and perfect for hot summer days or a light dinner.
Whether you stick to the classic recipe or experiment with the suggested variations, this chilled tomato soup is a versatile addition to any kitchen. Its straightforward steps, combined with a generous chill period, make it an ideal dish for beginners looking to build confidence and for intermediate cooks eager to refine their technique. So next time the temperature climbs, reach for José Pizarro’s Carajamandanga and enjoy a bowl of cool, vibrant, and utterly delicious summer comfort.
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