Tomato and bread soup with fresh figs (Sopa de tomate con higos) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 78) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • L.Nightshade on August 02, 2015

    I wish I could give a hearty thumbs up to this recipe, but something just didn’t work for me. I am one who loves the mix of sweet and savory, but in this dish it just clashed. I think it could be improved by using red pepper instead of green pepper, and puréeing the soup, with the bread, before adding the figs. Maybe even a dash of baking soda would help. But I'm not going to go to the trouble of making it again to refine it. http://chowhound.chow.com/topics/1020808?commentId=9667597#9667597

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