John Myers
Chilled Tomato Soup with Boiled Egg and Patra Negra
The perfect chilled tomato soup with boiled egg and patra negra recipe with a picture and simple step-by-step instructions.
- 800 g Fresh and ripe tomatoes
- 2 Pc. Chopped garlic
- 100 g White bread from the previous day, without crust, diced
- 80 ml Olive oil fruity, extra virgin
- 1 tablespoon Sherry vinegar
- 1 pinch Sugar
- Vanilla salt
- Black pepper from the mill
- 2 Pc. Hard-Boiled eggs
- 50 g Ibérico ham, Bellota, cut into fine strips
- Olive oil fruity
- Peel the tomatoes and chop them. Puree together with the garlic in a mixer at high speed. Add the bread cubes and refrigerate for about 4 hours so that the bread soaks. Finely puree the tomato and bread mixture in the mixer. Vinegar and Work in the oil and season with sugar, salt and pepper. If the soup is too thick, stir in a little cold water. If it is too thin, add some bread. Pour the very cold soup into suitable containers, arrange the sliced eggs in the middle, sprinkle with ham and drizzle with olive oil.
- The soup is very simple and therefore requires very good ingredients: ripe tomatoes, good ham and first-class olive oil.
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