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Cold Tomato Soup with prosciutto chip

When it’s 90F outside, something cold seems like a reasonable way to go.

Leftover heirloom tomatoes from the weekend party, and hand-picked by yours truly at Full Circle Farm. There is no reason to let it go waste.

So here it is: Same dish, served and dressed differently.

Sans garnish

The adult version is with a farm-fresh egg from Full Circle Farm, and a piece of oven-dried La Quercia Prosciutto Picante. 

Hayden is fine drinking his out of a recycled laundry detergent measuring cup, without any garnish.

Based on José Andrés’s recipe in Made in Spain (Makes 2 adult appetizers and some, or 6 amuse):

  • 12 oz ripe tomatoes, cut up
  • 1 young garlic clove, also from Full Circle Farm
  • 1 – 1.5 tbsp sherry vinegar (depends on the ripeness of your tomatoes)
  • 2 tbsp extra vergin Spainish olive oil
  • 0.8 oz stale rustic white bread (like La Brea’s demi baguette), torn up.
  • salt to taste

 

All done in an immersion blender. No heat.

For garnish:

  • 1 hard-boiled egg, preferrably free-range, pastured. Peeled and cut in half
  • 2 slices of prosciutto, speck or jamon serrano.
  • spanish extra virgin olive oil
  • sherry vinegar (optional, depends on how much vinegar you put in the soup already) 
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