This soup was inspired by the garlic soups of Spain, which are usually served hot. The garlic is cooked until it has become irresistibly sweet.
Peel the cloves of garlic but keep them whole. Peel the onion and chop roughly. Put the garlic cloves and onion into a large saucepan and add
Meanwhile, put the tomato purée, lemon juice, paprika and cayenne pepper into a small saucepan. Heat until almost bubbling and keep it like that, stirring all the time, for about 3 minutes. Remove from the heat and leave until cold. Just before serving, spoon the chilled soup into individual bowls. Stir the olive oil vigorously into the cold tomato and paprika mixture and then spoon it in a whirl in each bowl.
© 1997 Josceline Dimbleby. All rights reserved.