Cold Tomato Soup with Ham and Hard-Boiled Egg Spanish Recipe

Cold Tomato Soup With Ham And Hard-Boiled Egg Spanish Recipe

Ingredients

For the SOUP

• 1 pound ripe plum tomatoes, quartered
• 1 garlic clove, peeled
• 2 tablespoons sherry vinegar
• ¼ cup Spanish extra-virgin olive oil, plus 2 tablespoons
• 2 slices stale rustic bread, crusts removed, cut into chunks, about 1 ounce
• sea salt to taste

For the GARNISH

• 2 tablespoons Spanish extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 2 hard-boiled eggs, peeled and halved
• 4 thin slices jamon serrano (Spanish cured ham)

Method

1. Prepare the soup: Combine the tomatoes, garlic, vinegar, ¼ cup of the olive oil, and bread in a blender
2. Puree until the mixture is smooth and has the consistency of a thick soup
3. Continue pureeing and slowly add the remaining 2 tablespoons of olive oil
4. Pour into a large bowl, season to taste with salt, and refrigerate for 15 minutes
5. To serve, ladle the chilled soup into bowls
6. Drizzle each bowl with olive oil and a little sherry vinegar
7. Place the eggs and jamon on a serving platter
8. Use the garnishes to dip into the soup

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