Cold Tomato Soup

Ingredients

• 4 eggs
• 3 slices Toast bread (or white bread)
• 1 onion
• 2 Garlic cloves
• 1.2 kg fully ripe tomatoes
• 2 tbsp olive oil
• Lemon juice
• Salt
• Cayenne pepper
• 150 g Serrano ham

Instructions

1. 1.

   Boil the eggs for about 10 minutes, then let them cool. Drain the toast bread and soak it in a little water. Peel the onion and garlic and finely dice both. Score the tomatoes crosswise and pour boiling water over them in a bowl, shock with cold water and peel. Quarter the tomatoes, remove seeds and stem ends. Place the 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. Add about 200 ml cold water to reach the desired thick consistency. Cover and refrigerate for at least 1 hour before serving.

2. 2.

   Season with lemon juice, salt and cayenne pepper and serve in bowls.

3. 3.

   Peel and chop the eggs. Cut the ham into pieces and scatter over the soup.