This Andalucian chilled soup is a refreshing Spanish classic – ready in 15 minutes, no cooking required
Ingredients
- 2 slices white bread
- 8 large ripe tomatoes, roughly chopped
- 1 green pepper, deseeded and roughly chopped
- 3 garlic cloves, roughly chopped
- 75ml extra virgin olive oil, plus extra for drizzling
- 2-3 tbsp cider vinegar
To serve
- 1 boiled egg, finely chopped
To serve
- ½ red onion, finely chopped
To serve
- 50g Serrano ham, chopped
To serve
- ½ green pepper, finely sliced
Method
-
Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.
-
Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.