Cold Tomato Soup

by0| PUBLISHED Oct 25, 2000 4:00 AM
Cold Tomato Soup

The perfect summertime soup.

Yield: serves 4


  • 5 chopped, cored large ripe tomatoes
  • 1 chopped, seeded, cored green bell pepper
  • 3 cups cubed baguette
  • 2 cloves garlic, peeled
  • <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
  • 5 tbsp. red wine vinegar
  • Salt
  • <sup>1</sup>⁄<sub>2</sub> cup cubed serrano ham
  • 2 coarsely chopped, peeled hard-cooked eggs


  1. Put tomatoes, bell pepper, baguette, garlic cloves, olive oil, and red wine vinegar in a large bowl. Mix, then purée in batches in a blender until smooth.
  2. Transfer to a large bowl, season to taste with salt, cover, and refrigerate until chilled. Ladle into four small bowls. Divide ham and hard-cooked eggs between bowls for garnish.