Thick Tomato-Bread Soup, Catalan Style

• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, slivered
• 4 ounces chorizo (casings removed), crumbled
• 1/2 teaspoon smoked paprika
• 3 pounds ripe beefsteak tomatoes, peeled
• Generous pinch saffron threads
• 2 cups crustless country bread, finely diced
• Salt
• freshly ground black pepper
• 2 tablespoons minced flat-leaf parsley

1. Heat oil in a large saute pan.
2. Add garlic and cook over low heat till soft.
3. Add chorizo, raise heat and cook until starting to brown.
4. Stir in paprika.
5. Remove from heat.
6. Place a sieve over the pan, halve tomatoes horizontally and hold cut side down over sieve as you gently squeeze to remove seeds and allow juice to fall into pan.
7. Remove sieve.
8. Reserve tomato pulp.
9. Heat juice in pan until warm, add saffron and set aside off heat 10 minutes.
10. Finely chop tomato pulp by hand or in food processor.
11. Add to pan.
12. Bring to a simmer.
13. Stir in bread.
14. Cook, stirring, 5 minutes.
15. Season with salt and pepper.
16. Allow to stand, off heat, stirring from time to time, until room temperature, about 30 minutes.
17. Fold in parsley and serve.

extra virgin olive oil, garlic, chorizo, paprika, tomatoes, generous, country bread, salt, freshly ground black pepper, flatleaf parsley

Taken from cooking.nytimes.com/recipes/1012711 (may not work)