Cold Tomato Soup

  • Serves

    serves 4


By SAVEUR Editors

Published on October 25, 2000

The perfect summertime soup.


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


Step 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.

Step 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.

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