Cold Spanish Soup

This soup can be served cold in summer and hot in colder weather. Pour them into individual glasses and people can add garnishes on their own. From Delicious: Quick Smart Cooking by Vallie Little.

2 tbsp. (30 mL) olive oil
1 onion, chopped
2 garlic cloves, finely chopped
3 medium carrots, peeled, chopped
1 1/2 tsp. (7.5 mL) ground cumin
1 tsp. (5 mL) sweet paprika
14 oz. (400 g) can chopped tomatoes
2 cups (500 mL) chicken stock
1/4 cup (60 mL) chopped flat leaf parsley leaves
1 cup (250 mL) dry sherry

Chopped hard-boiled egg, curls of Spanish cured ham, small croutons for garnish

Heat the oil in a large saucepan over medium-low heat. Add the onion, garlic and carrot and cook, stirring for 5 to 7 minutes until softened.

Add the cumin and paprika, stir well, then add the tomato and stock. Season with salt and pepper and bring to the boil. Reduce the heat to medium-low, partially cover and cook, stirring occasionally, for 18 to 20 minutes until the carrot is very tender.

Remove from the heat, cool slightly, then purée in batches in a blender and return to the pan. Add the parsley and sherry, then warm through over low heat. Chill and serve with the garnishes.

Makes 4 servings.