About this recipe:Originally from Andalucia, this chilled Spanish soup is now enjoyed all over Spain. Similar to gazpacho, this deliciously different soup makes a spectacular summer starter or light lunch.
1kg ripe tomatoes, peeled and halved
200g day-old bread, sliced
1 to 2 cloves garlic, or to taste
salt to taste
200ml olive oil
50ml red wine vinegar
4 slices dry-cured ham, chopped
2 hard boiled eggs, peeled and chopped
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Method Prep:20min › Extra time:1hr chilling › Ready in:1hr20min
Puree the tomatoes till smooth in a blender or food processor. Add the peeled garlic, bread, salt, olive oil and vinegar. Blend until smooth. Chill in the fridge for best flavour.
Serve the chilled soup with the chopped ham and eggs sprinkled over top.