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Chilled Spanish-Style Tomato Soup


Don't overlook the importance of the accompaniments. Eggs, tuna, cured meats, and other protein-rich items make the otherwise light-bodied soup a satisfying meal. Set everything out in separate dishes, and let everyone pick and choose among the offerings.

  • Prep:
  • Total Time:
  • Servings: 4


  • 2 1/2 pounds tomatoes
  • 1 small clove garlic, smashed
  • 3 slices white sandwich bread, torn into 2-inch pieces
  • 1/3 cup blanched almonds, toasted
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Assorted accompaniments, such as chopped hard-cooked eggs, tuna in olive oil, sliced ham or prosciutto, Spanish olives, Marcona almonds, manchego cheese, and crackers


  1. Make a 1/4-inch-deep X in bottom of each tomato with the tip of a paring knife, then core. In a large pot of boiling water, blanch tomatoes 30 seconds. Transfer to a large bowl of ice water and let stand until cool. Drain; peel and quarter tomatoes.

  2. Transfer tomatoes to a blender along with garlic, bread, almonds, vinegar, and oil. Puree until smooth, about 1 minute; season with salt and pepper. Refrigerate until well chilled, at least 1 hour and up to 2 days. Serve soup with accompaniments.

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