You may not be instantly drawn to a bowl of cold tomato soup, especially one garnished with chopped egg and ham, but I VERY STRONGLY encourage you to try it, especially with the warm weather šā ā ā It takes moments to make (with a tiny bit of prep) and tastes absolutely HEAVENLY. The soup has a beautiful acidity and depth of flavour from the sherry vinegar and garlic, the crumbled egg lends creaminess, and the iberico jamon creates little nuggets of smoky, salty chewiness.ā All in all, an absolute winner.ā ā ā ā Use the very best ingredients you can find, and serve it cold ā¤ļøš„š šš„šā ā ā ā INGREDIENTSā ā 700 g really ripe tomatoes, chopped ā ā 70 g leftover crusty bread, roughly choppedā ā 1/2 clove of fresh garlicā ā 20 g Valdespino sherry vinegarā ā 7 g flaked sea saltā ā Black pepperā ā Hard-boiled egg, finely choppedā ā Iberico jamon, finely choppedā ā ā ā METHODā ā Put the tomatoes, bread, garlic, sherry, salt and pepper into a bowl and leave to macerate for a couple of hours, letting the flavours develop. ā ā Blend on high speed (luckily I have a Thermomix) for a minute or two until completely smooth.ā ā Check for seasoning.ā ā Decorate with the chopped egg and iberico jamon, and drizzle with olive oil. I used @fincalabarca Smoked olive oil from @brindisaspanishfoodsā ā Eat in the sunshineā , and pretend you are on holiday in Spain.ā ā
