Foods and Wines

Tomato cold soup

Tomato cold soupTomato cold soup. Photo by: Toya Legido/©ICEX.

Wine Match by Federico Oldenburg/©ICEX

An Amontillado sherry, with its complex flavors and persistence, is the best possible partner for this delicious cold dip that contains two ingredients that are always difficult to partner – tomato and vinegar.


2.375 lb day old bread
2.375 lb ripe tomatoes
1.375 cup serrano ham
2 hard-boiled eggs
virgin olive oil
3 or 4 tbsp wine vinegar
2 garlic cloves


Moisten the bread and cut into small pieces. Place in a blender with the tomatoes, oil, vinegar, garlic and salt and blend until creamy.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid


A little serrano ham and chopped hard-boiled egg can be sprinkled over each serving.

Nutritional Facts

Energy (kcal): 800
Energy (kJ): 3,347
Protein (g): 25.2
Fat (g): 25.6
Carbohydrates (g): 124.8
Iron (mg): 5.9
Thiamine (mg): 0.5
Vitamin C (mg): 51.9

Information provided by: The Spanish Nutrition Foundation (FEN)

 Source: Foods and Wines from Spain

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