Chilled Tomato Soup Recipe

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 6 Servings
  • Total Time: 30 Minutes


  • 2 oz (60 g) day-old white bread
  • 4½ lb (2 kg) plum tomatoes (add tsp sugar if your tomatoes are not particularly ripe/sweet)
  • ½ green pepper, deseeded & chopped
  • 3½ oz (100 g) cucumber, peeled & chopped
  • 1 clove garlic
  • 1¾ fl oz (50 ml) sherry vinegar
  • 7 fl oz (200 ml) olive oil
  • pinch salt
  • 10½ fl oz (300 ml) water
  • olive oil, to serve
  • finely diced hard-boiled egg, to serve
  • diced serrano ham, to serve
  • peeled, finely diced cucumber, to serve (optional)
  • finely diced spring onions, to serve (optional)
  • finely diced green pepper, to serve (optional)
  • croutons, to serve (optional)
How to Make It
  1. Trim crusts from the bread, and place under the grill at a low heat to dry out.
  2. Blend the bread in a liquidiser to make rough breadcrumbs.
  3. Place the tomatoes, pepper, cucumber, breadcrumbs, garlic, vinegar, olive oil and salt in the liquidiser. Add half of the water and blend. Continue to add more water slowly until the soup reaches the desired consistency.
  4. Cover and chill for 2 hours.
  5. Serve topped with a drizzle of olive oil, and the traditional garnish of chopped boiled egg and ham. Optional garnishes include diced cucumber, spring onions, green pepper and croutons.

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