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!
Ingredients 7
2 eggs
3 tomatoes, medium, roughly chopped
1 garlic clove
1⁄2 cup extra virgin olive oil
1 handful ice cubes
2 slices bread, torn up
thyme
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Method 3
First, boil the . 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.
Place , , , and into a blender and blitz until smooth. Pour mixture into a bowl and season with salt and pepper.
Peel the boiled , cut into halves and place them on top of the cold tomato bread mixture. Serve with some fresh thyme or basil leaves.
