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Serves : 4
© David Malosh

How to Make It

Step 1    

In a blender or food processor, combine the tomatoes with the bread chunks, garlic, 1 tablespoon of sherry vinegar and 1/4 cup of olive oil. Puree until smooth and thick. Season with salt and pepper and refrigerate for about 15 minutes, until cold.

Step 2    

Meanwhile, in a small saucepan, cover the eggs with water and bring to a simmer. Cook over moderate heat for 10 minutes. Drain off the water; fill the pan with cold water and let the eggs cool completely.

Step 3    

Drain and peel the eggs, then quarter them lengthwise. Ladle the soup into bowls and drizzle with sherry vinegar and olive oil. Serve the soup with the hard-cooked eggs, serrano ham and crusty bread.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Ally Ubben

Review Body: Thanks for the recipe! This is tasty and just like we remember eating when we lived in Spain. We modified it by adding more garlic cloves and a quarter of a peeled cucumber, as well. Perfect for a hot summer day!

Review Rating: 5

Date Published: 2016-07-27