Cold Tomato Soup with Ham and Hard-Boiled Egg Spanish Recipe

Recipe Category: Spanish

Cold Tomato Soup With Ham And Hard-Boiled Egg Spanish Recipe


For the SOUP

  • 1 pound ripe plum tomatoes, quartered
  • 1 garlic clove, peeled
  • 2 tablespoons sherry vinegar
  • ¼ cup Spanish extra-virgin olive oil, plus 2 tablespoons
  • 2 slices stale rustic bread, crusts removed, cut into chunks, about 1 ounce
  • sea salt to taste


  • 2 tablespoons Spanish extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 2 hard-boiled eggs, peeled and halved
  • 4 thin slices jamon serrano (Spanish cured ham)


  1. Prepare the soup: Combine the tomatoes, garlic, vinegar, ¼ cup of the olive oil, and bread in a blender
  2. Puree until the mixture is smooth and has the consistency of a thick soup
  3. Continue pureeing and slowly add the remaining 2 tablespoons of olive oil
  4. Pour into a large bowl, season to taste with salt, and refrigerate for 15 minutes
  5. To serve, ladle the chilled soup into bowls
  6. Drizzle each bowl with olive oil and a little sherry vinegar
  7. Place the eggs and jamon on a serving platter
  8. Use the garnishes to dip into the soup

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