This Andalusian tapas is essentially gazpacho with bread to give it body and creaminess. It can be served as an appetizer in individual bowls, or used as more of a condiment for dipping raw vegetables. Either way, the dish is an incredibly refreshing and soul satisfying soup.
- 1/2 stale baguette, crusts removed
- 6 tomatoes
- 2 garlic cloves
- 1 tsp salt
- ¼ cup extra virgin olive oil
- 4 tbsp wine vinegar
- 4 sliced serrano ham or proscuitto, torn in strips
- 2 hard-boiled eggs, chopped (optional)
- Tear the bread into coarse pieces and drizzle with just enough water to wet but not soak. Let stand for a few minutes while you prepare the other ingredients.
- Bring a large pot of water to boil. Add the tomatoes and blanch for just a minute. Allow to cool and remove the skins. They should fall off easily. Add to the food processor with the garlic and bread. Blend until smooth. Add the salt, and pour in the olive oil in a stead stream while blending. Add the vinegar and puree again.
- Taste for seasoning. If the soup is too thick, add a little more oil. Cover and chill for an hour. This can also be done up to a day before.
- To serve, place the soup in a bowl and garnish with a few strips of ham and chopped hardboiled eggs, if using.