Cold Tomato and Bread Soup with Boiled Egg

If you are in the heat of the summer, try this savoury refreshing and delicious soup for a treat. This recipe is a great way to use sun-ripened tomatoes that are in abundance throughout summer and packed with loads of goodness for a healthy snack or meal!

Price range: €5.00 through €302.00

Aero Peppermint Milk Chocolate Mini Eggs 70g 12 Pack	Quantity	€17.00
Aero Peppermint Milk Chocolate Mini Eggs 70g 12 Pack	Quantity	€17.00
Agnoni Cream of Olives & Tomatoes	Quantity	€9.30
Agromonte Pasta Sauce Trio: Cherry Tomato, Cherry Tomato and Basil, Yellow Cherry Tomato 330 gr x 3	Quantity	€9.00
Garlic in extra virgin olive oil 300 gr	Quantity	€10.00
Alziari Provence Olive Oil Gift Box	Quantity	€67.16
Alziari Mini Olive Oil & Vinegar Sampler	Quantity	€10.24
Bart Thyme 18g	Quantity	€11.00
Antonella Sardinian Peeled Whole Plum Tomatoes 400g	Quantity	€10.00
Ainsley Harriott Sundried Tomato & Garlic Cous Cous 100g	Quantity	€7.00
Aglione Garlic and Tomato Sauce 180 gr	Quantity	€5.00
Assiettes rondes Churchill Stonecast Duck Egg Blue 200mm (Lot de 12)	Quantity	€170.00
Assiettes rondes Churchill Stonecast Duck Egg Blue 288mm (Lot de 12)	Quantity	€302.00

CategoriesRecipes, Soup & Stew

Step 1
First, boil the eggs. Place in a pot with enough water to just cover them and put on a medium heat. When the water starts to boil, cover pot with a lid and turn off heat. After 6 minutes, carefully spoon eggs into a bowl of icy water.

Step 2
Place tomatoes, garlic, extra virgin olive oil, ice cubes and bread into a blender and blitz until smooth. Pour mixture into a bowl and season with salt and pepper.

Step 3
Peel the boiled eggs, cut into halves and place them on top of the cold tomato bread mixture. Serve with some fresh thyme or basil leaves