A variation to a traditional soup recipe that you'll fall in love with.


  • 1 kg ripe tomatoes

  • 200 g two-day-old rustic bread, e.g. pasta dura

  • 1 clove garlic

  • 125 ml extra virgin olive oil

  • 10 g (2 tsp) salt

  • Whites of 3 hard-boiled eggs, chopped

  • 100 g serrano ham, chopped

  • Olive oil, for drizzling


  • 1.

    Wash the tomatoes, and roughly chop. Place in a blender and blend to a smooth purée. Pour the purée through a fine sieve over a bowl to remove the seeds and skin, and discard those. Return the purée to the blender.

  • 2.

    Break the bread into small pieces, into the blender. Peel and chop the garlic and add to the blender. Add the olive oil and season with the salt. Blend to a smooth purée.

  • 3.

    To serve, pour into bowls, decorate with egg and ham, and a drizzle of olive oil.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 417kj
  • Fat Total 26g
  • Saturated Fat 4g
  • Protein 13g
  • Carbohydrate 31g
  • Sugar 5g
  • Sodium 603mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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