Ingredients
- 1 to 2 teaspoons kosher salt, plus more to taste
- 4 to 5 cups plum tomatoes (about 8)
- 1 clove garlic, crushed
- 10 ounces baguette bread
- 1/2 cup yellow onion
- 1 cup olive oil (extra-virgin olive oil, plus more for drizzling)
- 1 tablespoons sherry (or white wine vinegar)
- 1/8 teaspoon freshly ground black pepper, to taste
- 3 eggs (hard-boiled eggs, chopped)
- 8 ounces ham (finely chopped Iberian ham or prosciutto, adjust as desired)
How to Make
-
Step 1: Scald the tomatoes and peel. Plunge into cold water. Remove cores.
-
Step 2: Place tomatoes into blender and blend until they're broken down.
-
Step 3: Add onions and garlic to scalding water and let sit while you do the next few steps.
-
Step 4: Pull out the insides of the baguette - it should yield about 2-3 cups of torn bread.
-
Step 5: Place bread into blender and let soak in the juicy tomatoes.
-
Step 6: Drain onions and garlic and add to blender, reserving 1 cup soaking liquid in case soup is too dry.
-
Step 7: Add one of the eggs, the oil and vinegar
-
Step 8: Purée until smooth; season with salt and pepper, and chill.
-
Step 9: Pour into serving bowls; top with eggs, ham, and a drizzle of oil.
Tips & Variations
- Blender
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.