Cold Spanish-Style Tomato Soup
A refreshing cold tomato soup in the Spanish style that Spoonsparrow always receives well.
Ingredients
- 3 slices of toast bread (or white bread)
- 1 onion
- 2 Garlic cloves
- 1 kg fully ripe tomatoes
- 2 tbsp olive oil
- Lemon juice
- Salt
- Cayenne pepper
- 2 boiled eggs
- 100 g Serrano ham
Instructions
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1.
Soak the toast bread in a little water after draining it. Peel and finely dice the onion and garlic. Score the tomatoes crosswise, pour boiling water over them in a bowl, shock with cold water, then peel. Quarter the tomatoes, remove seeds and stem ends. Place seeds in a sieve to catch the juice. Blend the tomato juice with the tomatoes, drained bread, olive oil, onion, and garlic in a blender until smooth. Mix in about 250 ml cold water until the desired thick consistency is reached. Cover and refrigerate for at least one hour before serving.
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2.
Season with lemon juice, salt, and cayenne pepper, then ladle into bowls.
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3.
Peel and chop the eggs. Cut the ham into pieces and scatter over the soup.
