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Sopa fría de tomate y rabo de toro is a sophisticated modern Spanish dish bridging the country's ancient peasant traditions with contemporary creative cooking - a chilled, silky gazpacho-style tomato base crowned with tender, wine-braised oxtail shredded and served at room temperature as a garnish. The contrast of the cold, bright-tasting tomato and olive oil soup with the rich, gelatinous, warmly spiced oxtail creates a remarkable complexity in a single bowl. Sherry vinegar provides the characteristic southern Spanish acidity, while a swirl of the oxtail's braising juices through the cold soup adds meaty depth. This dish requires two separate long preparations - the braise and the cold soup - making it a labor of love and a showpiece of modern Spanish cuisine.
Prep
30 min
Cook
210 min
Total
240 min
Servings
4 srv
Difficulty
Hard
Calories
325 kcal
For 4 serving(s)
Per serving
Braise the oxtail: season, sear in olive oil, then braise with red wine, diced onion, garlic, and beef stock for 3-3.5 hours until falling from the bone; cool completely.
When the oxtail is cool, carefully pick the meat from the bones in small, tender pieces; strain and reserve the braising liquid.
For the cold soup: blend the ripe tomatoes, red pepper, garlic, extra virgin olive oil, sherry vinegar, and salt in a blender at high speed for 2 minutes.
Pass through a fine sieve, pressing firmly to extract maximum liquid; taste and adjust salt and vinegar.
Chill the tomato soup in the refrigerator for at least 2 hours until very cold.
Reduce the reserved braising liquid in a small pan until syrupy and glossy.
To serve: pour the cold tomato soup into chilled bowls, place a small mound of the shredded oxtail in the center, drizzle with a few drops of the reduced braising liquid, and garnish with fresh basil.
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