Info
- Course: Cold Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 40 Times
Can be made ahead of time.
Andalucian Soup
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Recipe
A refreshing chilled soup.
Yield :
Makes 4 servings
Prep Time :
15 mins, plus soaking and chilling
Ingredients
- 4 oz (115g) day-old rustic bread, crusts removed
- 3 tbsp olive oil, plus more to garnish
- 2 tbsp red wine vinegar
- 4 ripe large tomatoes, skinned and seeded
- 1 cucumber, peeled, seeded, and chopped
- 1 red bell pepper, seeded and quartered
- 1 onion, roughly chopped
- 3 garlic cloves
- Salt and freshly ground black pepper
- 2 hard boiled eggs, peeled and chopped
- 2 slices Serrano ham or prosciutto, cut into thin strips
Directions
1. Break the bread into pieces and place in a bowl. Add the oil and vinegar, mix well, let stand for about 10 minutes, until softened.
2. Purèe the tomatoes, cucumber, red pepper, onion, and garlic with ½ cup water in a food processor. Add the bread and process. Season.
3. Transfer to a bowl and chill at least 2 hours. Ladle into bowls and top each with hard-boiled eggs, ham, and a drizzle of olive oil.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving.
288kcal (14%)
71mg (7%)
52mg (87%)
121mcg RAE (4%)
754mg
49mg
11g
9g
4g
31g
111mg (37%)
726mg (30%)
3g (13%)
14g (22%)
3mg (14%)
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