- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 320 cal
- 17g fat (3g sat)
- 95mg chol
- 490mg sodium
- 32g carb
- 3g fiber
- 4g sugars
- 9g protein
Ingredients
- 1 pound heirloom or plum tomatoes, quartered
- 3 slices day-old rustic bread, crusts removed and bread cut into chunks
- 1 clove garlic, minced
- 1 tablespoon sherry vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- 2 hard-boiled eggs, peeled and chopped
- 4 thin slices ham or prosciutto, chopped (optional)
- 1 tablespoon chopped fresh parsley
- Crusty bread, for serving (optional)
Directions
In a blender or food processor, combine tomatoes, bread, garlic, vinegar and oil. Puree until smooth and thick, adding a little bit of hot water if necessary to thin. Press soup through a fine sieve, if desired. Season to taste with salt and pepper; add additional vinegar, if needed. Cover and refrigerate until very cold, at least 2 hours.
Serve in chilled bowls, garnished with eggs, ham and parsley. Serve with crusty bread on the side.
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