This classic Spanish recipe is a cold, creamy tomato soup topped with crumbled hard boil eggs and salty prosciutto. It’s like gazpacho, but richer and creamier – and better, in my opinion!


Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 1 people


  • 2 lbs ripe soft tomatoes (about 6 -7 medium tomatoes) Tomatoes with soft skin work well
  • 1 garlic clove 
  • your best olive oil
  • ¼ teaspoon salt
  • tablespoons sherry vinegar Can substitute with red wine vinegar
  • 1 small baguette, about 4-5 inches long or 2.5 cups, torn into 2" pieces Stale bread is best


  • ½ cup prosciutto or serrano/Iberian ham
  • 2 crumbled hard-boiled egg


  • A somewhat stale baguette is best for texture. You can throw your baguette in the oven for about 5 minutes just to get it a little crustier (optional!) 
  • Blend tomatoes, garlic, olive oil, salt and vinegar in a blender. 
  • Place bread in the blended mixture and let it still in the fridge for 30 minutes. The bread will soak up the mixture.
  • Then blend on high until everything is pureed well. It should be a smooth and creamy consistency.
  • Chill the soup in the fridge (or freezer for a quick chill) and then serve with optional garnishes!

Did you make this recipe?
Tag @thesproutingkitchen on Instagram and hashtag #thesproutingkitchen OR send us an email at with your recipe photo and feedback!

About the author