This classic chilled Spanish soup is like a super-smooth gazpacho.

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Credit: Photography by Christopher Testani

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off a 4-inch piece from the baguette. Tear into bite-size pieces (you should have about 2 cups); transfer to a blender. Add 1/2 cup water to the blender and let stand until the bread softens, about 10 minutes. 

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  • Add the tomatoes, vinegar and garlic; pulse to blend. With the machine running, gradually add 1/2 cup EVOO and process until very smooth, about 3 minutes; season with salt and pepper. Cover and chill until cold, about 4 hours. Thin with cold water if too thick. 

  • Preheat the oven to 400°. Slice the remaining bread on a sharp angle; arrange on a baking sheet and bake until toasted, about 13 minutes. Drizzle with EVOO. Divide the soup among bowls; top with the hard-boiled eggs and ham. Drizzle with EVOO. Serve with the toasts.

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