75 minutes
A refreshing and creamy chilled soup made from tomatoes and bread, garnished with hard-boiled eggs and jamón serrano or prosciutto.
Crustless White Bread, day-old
0 oz
0 lb
Garlic Clove, crushed
each
Wine Vinegar
tablespoons
teaspoons
to taste
to taste
Extra Virgin Olive Oil, for garnish
tablespoons
Hard-Boiled Eggs, chopped
each
Jamón Serrano, chopped
0 lb
1. Prepare Bread Crumbs
Turn the crustless white bread into fine crumbs using a food processor. Set the breadcrumbs aside.
2. Blend Tomatoes
Blend the tomatoes in the food processor until they transform into a pink cream with tiny red specks from the peel.
3. Combine Ingredients
Add the crushed garlic, extra virgin olive oil, wine vinegar, superfine sugar, salt, and pepper to the tomato mixture. Blend until fully incorporated.
4. Mix with Bread Crumbs
Pour the blended tomato mixture into the bowl of breadcrumbs. Mix thoroughly until the bread has absorbed all the liquid and the mixture achieves a uniform consistency.
5. Chill Soup
Place the mixture in the refrigerator and let it chill until it is thoroughly cold.
6. Garnish and Serve
Just before serving, garnish the soup with a drizzle of extra virgin olive oil, chopped hard-boiled eggs, and chopped jamón serrano or prosciutto.
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