Fall in love with tomato soup again with this beautiful and refreshing Spanish recipe from A Cook's Tour of Spain
Serves 6
1. Soak the bread in just enough cold water to cover for 2 - 3 minutes.
If you like, you can chill this cold soup by putting in the fridge for 3 - 4 hours or overnight before serving.
2. Place the remaining soup ingredients in a food processor. Add the bread and blend until smooth. Season to taste.
3. Ladle the soup into serving bowls and garnish with hard-boiled eggs, ham, red onion and parsley. Drizzle with a little extra virgin olive oil and serve.
© Thomasina Miers
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