Chilled Tomato Soup With Preserved Tuna and Hard-Boiled Egg

Name: Chilled Tomato Soup With Preserved Tuna and Hard-Boiled Egg
Cuisine: European, Spanish, Mediterranean
Ingredients: ¼ baguette, cut into about five 1-inch rounds; ½ cup olive oil, plus more to brush bread and garnish soup; 4 ripe beefsteak tomatoes, cored and quartered; ½ yellow onion, roughly chopped; 4 cloves garlic, roughly chopped; 3 tablespoons Sherry vinegar, plus more to taste; Kosher salt; 1 teaspoon honey (optional); 4 hard-boiled eggs, peeled and quartered; 3 ounces tuna preserved in olive oil, drained

4 steps

A Spanish-style salmorejo is what you want to make with all those gorgeous high-summer tomatoes. It’s fast and full of flavor.

Updated at: Wed, 16 Aug 2023 19:47:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories437.1 kcal (22%)

Total Fat34.9 g (50%)

Carbs19.4 g (7%)

Sugars7.3 g (8%)

Protein13.2 g (26%)

Sodium410.2 mg (21%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.25baguette

cut into about five 1-inch rounds

½ cupolive oil

plus more to brush bread and garnish soup

4beefsteak tomatoes

ripe, cored and quartered

0.5yellow onion

roughly chopped

4 clovesgarlic

roughly chopped

3 tablespoonsSherry vinegar

1 teaspoonhoney

hard-boiled, peeled and quartered

3 ouncestuna in olive oil

preserved, drained

Instructions

Step 1

Preheat oven to 350 degrees. Generously brush bread on both sides with olive oil. Arrange slices on a baking sheet and bake until golden brown and crisp, about 5 minutes.

Step 2

In a large bowl, toss toasted bread with tomatoes, onions, garlic, ½ cup oil and vinegar. Season with a generous pinch of salt and let mixture rest until bread softens and absorbs tomatoes’ juices, at least 15 minutes.

Step 3

In a blender, purée all ingredients together until smooth. With motor running, drizzle in honey, if using. Once soup is thick, uniform and creamy, pour into a bowl and season with more salt, vinegar and oil to taste. Refrigerate until completely cool.

Step 4

To serve, ladle soup into bowls and garnish with flaked tuna and eggs. Drizzle with more olive oil, season with salt and serve immediately.

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