- 20 mins
Ingredients
- 3 pounds ripe tomatoes, halved
- 3 4x4x1/2" slices white sandwich bread, toasted and chopped
- 1/4 cup slivered almonds, toasted
- 4 garlic cloves, smashed
- 1 teaspoon Sherry vinegar
- 1/2 cup extra-virgin olive oil
- Salt
- Serrano ham or prosciutto, thinly sliced
- 1 hard-boiled egg, chopped
Preparation
Step 1
Squeeze seeds and pulp from tomatoes into a strainer set over a large bowl.
Press solids in strainer to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl.
Combine bread, toasted slivered almonds, and smashed garlic cloves in a blender. Pulse until chopped.
Add tomatoes with liquid to blender in batches, puréeing until very smooth.
Add Sherry vinegar.
With blender running, gradually add extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes.
Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.
Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.