Recipe by Frank Camorra of Movida, Serves 4
1kg vine-ripened, soft tomatoes
1 garlic clove
250 g stale heavy white bread (pasta dura)
100 ml Mount Zero Frantoio Extra virgin olive oilplus a little extra
1 heaped teaspoon Pink Lake salt
200ml chilled water
3 hard-boiled eggs / diced
80 g jamón / diced
Aged sherry vinegar
Puree tomatoes and garlic and in a food processor. Strain this tomato mixture through a chinois. Discard the skin and seeds.
Break the bread up into golf ball-sized pieces and place in a large stainless steel bowl. Pour the strained tomato mixture, olive oil and salt over the bread. You’ll need this amount of salt as it is a cold soup and anything served cold needs extra seasoning.
Using your hands squish the tomato mixture into the bread, really working the liquid through. Allow it to stand for 15 minutes allowing the bread to soak in the liquid.
Puree the entire mixture again in a food processor, adding water until the soup is the consistency of thick cream and a pleasing salmon pink colour. Chill.
Serve in bowls finished with egg, jamón a generous drizzle of good olive oil and a small dash of aged sherry vinegar.
