This traditional Spanish chilled tomato soup is a refreshing and flavorful dish, perfect for a hot summer day. Topped with sliced boiled egg and ham, it makes for a delicious and satisfying meal. Skip the toppings for an equally delicious vegan meal. With only a handful of ingredients and a few simple steps, you can get this classic Andalusian recipe chilling in your refrigerator in just 10 minutes.
1/4teaspoonfreshly ground black pepper,plus more for serving
1/3cup80ml cold water
2hard-boiled eggs,chopped (optional)
1/4pounddiced jamón serrano or prosciutto,finely chopped (optional)
Instructions
Puree the soup: In a blender, add the tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper. Blend on high speed until very smooth, 1 to 2 minutes. The soup should be thick and creamy, similar to the consistency of yogurt. Depending on how juicy the tomatoes are, add up to 1/3 cup of cold water to thin the soup.
Chill: Cover and refrigerate until chilled, at least 1 hour.
Serve: Divide the soup among 4 serving bowls. Garnish with the hard-boiled eggs and ham if using. Drizzle with olive oil and sprinkle with a grind of black pepper. Serve cold.
Notes
To make this soup into a sauce, don’t add water. Spoon onto grilled salmon or grilled chicken breast.