Author Notes
This cousin to the well-known gazpacho is thicker and makes for a fresh, light yet satisfying summer meal —Ala Lemon
Ingredients
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100 grams
/ 3.5 oz. slightly stale bread (that’s about 2 slices)
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2 pounds
ripe tomatoes, roughly chopped
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1
green pepper, deseeded and roughly chopped (optional)
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2
garlic cloves, roughly chopped
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5 tablespoons
tbsp extra virgin olive oil + extra for drizzling
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2-3 tablespoons
vinegar, ideally Xeres
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100 milliliters
water (a little less than ½ cup)
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To serve: 1 finely chopped hard-boiled egg, 50g/ 2-3 slices finely chopped Serrano ham
Directions
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Soak the bread in a shallow dish of water for 30 seconds on each side.
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In a blender, blitz together the soaked bread, tomatoes, green pepper, garlic and olive oil.
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Add the cider vinegar, water and a large pinch of salt, then mix again until smooth. If you find your soup too thick, add a little more water.
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Adjust the seasoning to taste.
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Pour into a bowl and refrigerate the soup for at least 1 hour.
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Before serving, drizzle with a little extra virgin olive oil and top with the egg and ham.
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