0 Picture
Ingredients
- 8 medium tomatoes of very high quality
- 1 medium bagette
- 1 c extra virgin olive oil, high quality
- 1 clove of garlic, small sized
- a splash of sherry vinegar or red wine vinegar (Vinagre de jerez)
- a pinch of salt
- 2 hard boiled eggs
- Sliced serrano ham or Prosciutto
Details
Preparation
Step 1
Scald tomatoes by putting large pot of salted water on stove and bring to a boil. Cut small cross in each of tomato bottoms. When water is boiling, add tomatoes for 30-60 seconds.Remove and immediately place in cold water bath (bowl filled with water and ice cubes). The skins will peel right off the tomatoes.
First blend: Cut out cores of the tomatoes and all the rest to blender. Blend at high speed for about 30 seconds, or until tomatoes broken down.
Add bread: Take all the "guts" out of the baguette and add them to the blended tomatoes. It is about 2-3 cups worth of bread. Texture of soup changes depending on how much you add. Let the bread soak in the tomato juice for about 5 minutes.
Second blend: Add the splash of vinegar, salt, and garlic and blend until the soup in as even texture and the bread is completely broken down.
Add oil: If your blender has it, open the small hole on top and slowly add the olive oil as you are blending with moderate speed. If no hole, stop and start, adding little by little.
Add egg and adjust: Add one egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic and bread.
To serve: Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold.
Review this recipe