Andalucian Soup

Name: Andalucian Soup
Ingredients: 4 oz (115g) day-old rustic bread, crusts removed; 3 tbsp olive oil, plus more to garnish; 2 tbsp red wine vinegar; 4 ripe large tomatoes, skinned and seeded; 1 cucumber, peeled, seeded, and chopped; 1 red bell pepper, seeded and quartered; 1 onion, roughly chopped; 3 garlic cloves; Salt and freshly ground black pepper; 2 hard boiled eggs, peeled and chopped; 2 slices Serrano ham or prosciutto, cut into thin strips

11 ingredients

7 steps

Ingredients

4 oz (115g) day-old rustic bread, crusts removed
3 tbsp olive oil, plus more to garnish
2 tbsp red wine vinegar
4 ripe large tomatoes, skinned and seeded
1 cucumber, peeled, seeded, and chopped
1 red bell pepper, seeded and quartered
1 onion, roughly chopped
3 garlic cloves
Salt and freshly ground black pepper
2 hard boiled eggs, peeled and chopped
2 slices Serrano ham or prosciutto, cut into thin strips

Directions

1

Break the bread into pieces and place in a bowl.
2

Add the oil and vinegar, mix well, let stand for about 10 minutes, until softened.
3

Puree the tomatoes, cucumber, red pepper, onion, and garlic with 1/2 cup water in a food processor.
4

Add the bread and process.
5

Season.
6

Transfer to a bowl and chill at least 2 hours.
7

Ladle into bowls and top each with hard-boiled eggs, ham, and a drizzle of olive oil.