This is yet another recipe i have lifted from Movida's cookbook: and this time, i have not played one bit with the recipe (except to halve it so i'm not eating it for the next 6 months). I can tell this soup is best made in the summer when tomatoes are at their best; do not skimp, and ensure you use fresh, vine ripened tomatoes. And don't use Wonder White bread!
Ingredients (Serves 2 as entree, 4 as main)
- 500gm vine ripened tomatoes
- 1 loaf stale white bread
- 1/2 tsp salt
- 1/2 clove garlic, crushed
- 50ml extra virgin olive oil
- 2 hard boiled eggs
- 1 4mm slice proscuitto
MethodPuree the tomatoes in a blender until fairly smooth.
Pass the tomatoes through a sieve into a large mixing bowl, pressing to extract as much juice as possible.
Transfer to the blender again to puree into a velvety thick soup; add chilled water if needed to loosen the mixture.
Serve with slivers of proscuitto and broken boiled eggs on top.