Chilled Tomato Soup

By Chef Mario

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  • 7 or 8 early girl tomatoes (depending on size), skin blanched off
  • 1 clove garlic, crushed
  • 1 day old quality baguette or peasant bread (about 10 oz.), cut into large pieces
  • 1⁄2 small yellow onion
  • 1 cup extra-virgin olive oil, plus more for drizzling
  • Sherry Vinegar to taste
  • Kosher salt and freshly ground black pepper to taste
  • 3 hard-boiled eggs, chopped and seasoned with salt and pepper

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit until cool enough to place in the refrigerator overnight, Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs and a drizzle of oil.