Spanish Cold Tomato Soup with Olive Oil

Spanish Cold Tomato Soup with Olive Oil
  • 600g (1 ½ can) chopped tomatoes or 600g fresh, ripe tomatoes
  • 125ml extra-virgin olive oil + 25ml for the croutons
  • 90g 2 days old bread (crust removed) + 2 extra slices for the croutons
  • 2 garlic cloves + 1 extra for the croutons
  • 2 hardboiled eggs
  • 2 slices of Serrano ham
  • Salt
  • Freshly ground black pepper
1 If using fresh tomatoes, cut them in slices. Put the tomato slices in the jug of a blender, mix to a pulp. If you want a fine, velvety soup, put the pulp through a strainer and return it to the blender. If using canned chopped tomatoes, just pour them into the blender.

Soak the 90g of bread in a little water and squeeze it gently to drain. Put it in the blender. Blitz the tomatoes and bread together. Add 2 garlic cloves, the olive oil, season with salt and black pepper and blitz again. Pour the soup in a ceramic bowl, cover and put it in the refrigerator.
2 Cut the hardboiled eggs in small cubes. Set aside.

Rub the remaining garlic clove on the 2 extra slices of bread. Cut the bread in small cubes. Fry them in the remaining olive oil, in a small pan, till the croutons are crunchy and golden. Take out of the pan, drain and reserve.
3 Cut the Serrano ham in small strips, fry in the same pan till they are golden. Take out of the pan, drain on kitchen paper and set aside.

Take the cold soup out of the fridge, pour in bowls. Sprinkle with boiled egg pieces, croutons and Serrano ham strips. Drizzle with a bit more olive oil. Serve immediately.

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Being part-Romanian and part-Italian makes it practically impossible not to adore food & cooking. Especially...
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