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Andalucian Soup

Updated February 23, 2016
(1 Votes)

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A refreshing chilled soup.

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins, plus soaking and chilling

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursecold appetizer, main course

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecreamy, light, savory

Type of Dishcold soup

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

Instructions

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.

Purèe the tomatoes, cucumber, red pepper, onion, and garlic with ½ cup water in a food processor. Add the bread and process. Season.

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.

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.

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