This is a traditional cold tomato soup, often made with plum tomatoes, but don’t confuse it with gazpacho. The tomatoes are the stars of this show. It takes mere minutes to whip up.
Ingredients
- 1 pound tomatoes, coarsely chopped
- 1 garlic clove
- 4 ounces crusty day-old bread, cut into small pieces
- 1/4 cup extra virgin olive oil
- 1 teaspoon Pedro Ximénez sherry vinegar, more to taste
- 1 teaspoon fine sea salt, more to taste
- 1/2 teaspoon freshly ground black pepper, more to taste
- 1/3 cup cold water if needed
- 2 hard-boiled eggs, cut into chunks
- 2 ounces serrano ham, cut into dice or strips
Directions
Step 1
In a high-powered blender or food processor, pulse the tomatoes and garlic until almost puréed. Add the bread pieces and let the tomatoes soften them for a minute. Add the olive oil, vinegar, salt, and pepper and process until smooth. Add the water, if needed, to achieve the texture of cream of tomato soup
Step 2
Transfer to 4 bowls or wide mugs and top with equal amounts of hard-boiled eggs and ham.
Serves 4