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🍽️ Spanish-style cold tomato soup

249 kcal · 30 min · 4 servings

Ingredients

• 3 slices 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

1. 1. Remove the hard crust from the toast bread.
2. 2. Place the bread in a bowl with some water and let it soak.
3. 3. Peel the onion and the garlic.
4. 4. Cut the onion and garlic into very small cubes.
5. 5. Make a small cross-shaped incision on the bottom of each tomato.
6. 6. Pour boiling water over the tomatoes in a bowl.
7. 7. Immediately transfer the tomatoes to cold water to stop the cooking process.
8. 8. Peel the skin off the tomatoes.
9. 9. Cut the peeled tomatoes into quarters.
10. 10. Remove the hard stem end and the seeds from the tomato quarters.
11. 11. Hold a sieve over a bowl and press the tomato seeds through to catch the juice.
12. 12. Squeeze the soaked bread to remove excess liquid.
13. 13. Put the tomato pieces, the caught juice, the squeezed bread, the olive oil, the onion cubes, and the garlic into a blender.
14. 14. Blend the ingredients in the blender until smooth.
15. 15. Add about 250 milliliters of cold water.
16. 16. Blend the soup further until it reaches the desired thick consistency.
17. 17. Cover the soup and let it cool for at least [time].
18. 18. Add lemon juice, salt, and cayenne pepper.
19. 19. Season the soup to taste with the spices.
20. 20. Distribute the cold soup onto individual bowls.
21. 21. Peel the boiled eggs.
22. 22. Finely chop the eggs.
23. 23. Cut the ham into small pieces.
24. 24. Sprinkle the chopped eggs and ham pieces over the soup.

Nutrition per serving

• kcal: 249
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 16 g