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Ingredients4 h 15 m servings 781
Original recipe yields 4 servings
- Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.
- Serve chilled tomato soup sprinkled with serrano ham and eggs.
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Per Serving: 781 calories; 65.4 36.4 12.5 118 647 Full nutrition
ReviewsRead all reviews 2
I made it, I didn't really like it. It was way too oily and VERY acidic. I did accidentally pour in the olive oil with everything else instead of pouring it in slowly, so that may have had an ef...