Cold Tomato Soup

Name: Cold Tomato Soup
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 5 chopped, cored large ripe tomatoes; 1 chopped, seeded, cored green bell pepper; 3 cups cubed baguette; 2 cloves garlic, peeled; 1 ⁄ 4 cup extra-virgin olive oil; 5 tbsp. red wine vinegar; Salt; 1 ⁄ 2 cup cubed serrano ham; 2 coarsely chopped, peeled hard-cooked eggs

Serves
serves 4

SAVEUR EDITORS

By SAVEUR Editors

Published on October 25, 2000

The perfect summertime soup.

Ingredients

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

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Instructions

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.

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.
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.