Menorcan Oliagua a tomato and pepper soup recipe served with a garnish of figs
This post is a recipe for Oliagua which is a traditional Menorcan tomato and pepper soup, Oliagua literally means oil and water in Catalan, this simple soup must be a relative to Spanish gazpacho though cooked it's not meant to be boiled and is served tepid over a slice of toasted bread rubbed with garlic, and served with either grapes or chopped figs to garnish. I have been looking for better tomato soup recipes and Oliagua is delicious, it's unusual cooking method I think makes it so tasty..
I suggest using a tin of Pomodoro cherry tomatoes from Aldi or Lidl which I think are fantastic, either way you want the freshest toms or the best you can find tinned.
The cooking method is slightly unusual, in enough olive oil to cover the bottom of your saucepan add finely chopped onion, sliced garlic and green pepper, cook as gently as you can, almost as if you are poaching it for about ten minutes until soft, then add the tomatoes and stock. Then bring to an almost simmer and turn the heat down a little so it's just hovering on or below simmer, let it sit there for about forty minutes. Then blend and sieve, serve over a piece of toasted bread rubbed with garlic, it's meant to be served tepid. Next time I make it I'll buy some figs slice them and garnish the soup.
Tin toms
Green pepper 1
Garlic clove 1
Sweet paprika a teaspoon
Salt and pepper to taste
Thinly sliced stale bread
Water or veg stock cube
Fresh parsley
Onion
Extra virgin olive oil
Enjoy!