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.
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