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Cordoba's thick tomato and bread soup

A recipe by Frank Camorra

Cordoba’s thick tomato and bread soup



  • 1 kg (2 lb 4 oz) vine-ripened, soft tomatoes, roughly chopped

  • 1 garlic clove

  • 250 g (9 oz) 2-day-old pasta duraor other firm crusty bread, crusts removed

  • 100 ml (3 ½ fl oz) fruity extra virgin olive oil

  • 200 ml (7 fl oz) chilled water

  •  3 hard-boiled eggs, roughly chopped

  •  80 g (2 ¾ oz) jamón,cut into thin strips

  • Fruity extra virgin olive oil, extra, to serve, (optional)



Purée the tomatoes and garlic in a food processor for 1 minute, or until as smooth as possible. Strain the tomato mixture through a sieve, stirring and gently pressing on the solids to extract as much juice as possible. Discard the skin and seeds.

Break the bread up into golf ball-sized pieces and put in a large stainless steel bowl. Pour the strained tomato mixture and olive oil over the bread with 1 heaped teaspoon salt. (You’ll need this amount of salt as it is a cold soup and anything served cold needs extra seasoning).

Using your hands (your hands should be very clean), squish the tomato mixture into the bread, really working the liquid through. Leave to stand for 15 minutes, allowing the bread to soak up the liquid.

Purée the entire mixture again in a food processor, adding enough of the chilled water until smooth and velvety. The soup should be a salmon pink colour. Refrigerate until ready to serve. Serve the soup in bowls with the egg, jamón,and a drizzle of extra virgin olive oil if desired.

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