Rating: 5 stars
4 Ratings
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  • 4 Ratings

Take advantage of the juicy in-season tomatoes available this time of year to make this take on a Spanish classic. Similar to gazpacho, this cold no-cook soup is made with tomatoes and bread. Hard-boil the eggs ahead of time or purchase them already hard-boiled at the store. This refreshing, savory bowl of cold soup is just as great for a light lunch midsummer or a dinner party.

Gallery

Credit: Jen Causey

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together vinegar and tomato paste in a large bowl until smooth. Stir in tomatoes, bread, garlic, salt, and pepper. Chill mixture, covered, until bread is soggy, about 15 minutes.

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  • Ladle half of the tomato-bread mixture into a blender and add ¾ cup water. Process until mostly smooth, about 1 minute. Add remaining tomato-bread mixture and process, stopping to scrape down sides of bowl as needed, until smooth, about 2 minutes. With motor running, drizzle in oil until combined, about 1 minute. Chill soup, covered, for at least 1 hour and up to 1 day.

  • To serve, ladle chilled soup into bowls and top with ham and chile. Using a Microplane or the smallest holes of a box grater, grate eggs over tops of bowls. Garnish with several grinds of pepper.

Nutrition Facts

332 calories; protein 12g; carbohydrates 22g; fiber 3g; fat 23g; saturated fat 4g; cholesterol 78mg; sugars 6g; sodium 1360mg.
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