Make this soup the day before and take it to the beach in an Esky to keep it cold. We love the contrast of hot squid served on top, straight off the barbecue, for a winning hot-cold contrast. Use the ripest tomatoes you can find - any juicy large varieties will do.
- 60 gm crustless day-old sourdough bread, coarsely torn
- 70 ml extra-virgin olive oil
- 2½ tbsp Sherry vinegar
- 6 very ripe oxheart tomatoes, coarsely chopped
- 1 Spanish onion, coarsely chopped
- 2 inner celery stalks, coarsely chopped, leaves reserved
- 2 garlic cloves, finely chopped
- 2 small red chillies, finely chopped, or to taste
- 2 tsp smoked paprika, plus extra to serve
- To taste: vodka
- To serve: mixed cherry tomatoes, halved
- To serve: Tabasco
- 6 baby squid, cleaned, tentacles reserved, bodies scored and thickly sliced
- 30 ml olive oil, plus extra for drizzling
- Juice and finely grated rind of 1 lemon
- 1 garlic clove, finely chopped
- 1Combine bread, oil, vinegar and 50ml cold water in a bowl, toss to mix well and set aside until bread softens (8-10 minutes).
- 2Process oxheart tomatoes, onion, celery, garlic, chilli, paprika and bread mixture in batches in a food processor until very smooth, then strain through a coarse sieve into a container. Add vodka to taste and enough chilled water to thin to a soup consistency (you may not need any, depending on how the juiciness of the tomatoes). Season generously to taste, add cherry tomatoes and chill well.
- 3For barbecued squid, combine squid in a bowl with oil, lemon rind, half the juice and the garlic, season to taste and refrigerate to marinate (20 minutes). Heat a barbecue to high heat, remove squid from marinade and barbecue quickly, turning occasionally, until just cooked through (1-2 minutes). Add remaining juice, drizzle with a little oil and toss to combine.
- 4Pour chilled tomato soup into bowls, pile squid on top, scatter with celery leaves and serve with Tabasco and extra smoked paprika.
Drink Suggestion: Bone-dry manzanilla Sherry Drink suggestion by Max Allen