20 Minutes 
4 people
By Doreen Colondres
This refreshing and “humble” tomato based cold soup is a staple dish from Córdoba, in Spain...a city distinguished for being one of the hottest ones in this region. Although it's usually served as an appetizer and garnished with “serrano” ham and boiled egg, I like to be more versatil. I serve it as a “dip” with bread at any hour, as a salsa for some cod strips, as dressing for a tuna salad, or even use it as a substitute for mayonnaise. Left overs can be kept in the fridge for a couple of days as long as the soup is in a sealed bowl.
What you need to have:
- 2 pounds of pear tomatoes (12-13 tomatoes)
- 1 pound of baguette bread (without the cortex)
- 1/3 cup of olive oil
- 3 garlic cloves
- 1 teaspoon of “jerez” vinegar or cherry vinegar
- 1 teaspoon of salt
- “Serrano” ham (optional)
- 1 boiled egg cut into pieces (optional)
What you need to do:
- Wash the tomatoes with water, cut the top off and then proceed to cut them into 2-4 pieces each. This way it will be easier to blend them.
- Put the tomatoes, bread, and garlic in the blender and mix for 2-3 min or until getting a puree consistency.
- Then carefully, while still mixing for a couple more minutes, add the olive oil so that the mixture becomes more homogeneous.
- Lastly, add the vinegar and the salt to taste and mix for a few more seconds. Taste and serve with “serrano” ham and/or the egg on top.
- If you choose not to use one of those options, serve it with fresh basil or even some drops of olive oil for decoration.
