Balearic · Spanish · Menorcan
Oliaigua amb Figues
Menorcan tomato soup with fresh figs
A gentle Menorcan tomato, onion and pepper soup traditionally served warm with bread and fresh figs.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Balearic and Spanish and Menorcan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Oliaigua amb Figues
Ingredients
Main
Method
- 1
Soften the onion, pepper and garlic slowly in olive oil without browning.
- 2
Add the tomatoes and salt and cook until collapsed and jammy.
- 3
Pour in the water and heat gently without allowing the soup to boil vigorously.
- 4
Place bread in each bowl, ladle over the warm soup and serve fresh figs alongside.
Oliaigua is a modest Menorcan tomato and pepper soup; in fig season it is traditionally paired with fresh figs.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served chilled or at room temperature.
Keep cooking
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