A simple, stunning tomato soup that is perfect to highlight the coming tomatoes of the season and was created in Barcelona.
Let’s be honest. Room service is usually hit or miss. And when you’re staying in a large hotel with 24 hour room-service, your expectations sometimes wither along with the lettuce you find on your tray. But not so at this 433 room architectural marvel the Hilton Diagonal Mar , just 400 meters from the famous beaches of Barcelona. The hotel has a seasonal outdoor dining space, Hilton HHonors Executive Club level and club, outdoor pool with event space for up to 1,800 people, conference rooms and a year-round restaurant. All of this is overseen by Executive Chef Pedro Corredor who has been with Hilton since 1991 and obviously loves what he does. And I might add, he produces some of the finest room service I have ever had the pleasure of eating. A new favorite of mine is the Baby Tomato Soup, a recipe Chef Corredor developed; perfect for a late supper when you have to rise at 3 Am to catch that flight home to the U.S. the next morning. Chef Corredor graciously shares his simple, flavorful soup with you.
- 1⅔ cups crushed baby tomatoes
- fresh Basil leaf, torn
- 2 teaspoons sugar
- ½ teaspoon or less sea salt ( fine grind)
- 1 garlic clove
- 1⅓ tablespoon olive oil
- Fry a few slices of garlic in olive oil.
- Do not burn.
- Once cooked, add the tomato, salt, sugar, basil and crush with a blender.
- Strain with Chinese strainer or sieve.
- Heat through.
- Serve with thin slices of toasted bread.