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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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