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    Andalucian salad soup

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    Andalucian salad soup

    Start making this soup at least two hours before you want to eat. Like gazpacho, it’s best eaten really cold and so, once prepared, needs an hour or two in the fridge. Serve with fluffy white bread, and unsalted butter or olive oil to dunk. It’s also great to pretty up your ice cubes with chive or borage flowers if you can find them – simply drop them in the ice cube tray when you fill it up.

    • Preparation time: 30 minutes, plus chilling time
    • Total time: 30 minutes, plus chilling time 30 minutes

    Serves: 6


    • 3 Medium tomatoes
    • 3 Eggs, hard-boiled
    • 2 tsp Dijon mustard
    • 6 tbsp extra virgin olive oil
    • 4 tbsp Red wine vinegar
    • 2 Garlic cloves, crushed
    • 20g Stale white bread, torn up
    • ½ Cucumber, peeled, deseeded and chopped
    • 1 Red pepper, deseeded and finely chopped
    • 4 Salad onions, thinly sliced
    • 1 Red chilli, deseeded and thinly sliced
    • 1 litre Tomato juice, chilled
    • 1 tbsp Oregano leaves
    • 6-12 Ice cubes


    1. Cut a cross in the top of each tomato and put them in a bowl; cover them with just-boiled water for 1 minute. Drain, peel the skin away and discard. Deseed and coarsely chop the tomatoes
    2. Shell the hard-boiled eggs and separate the whites from the yolks. In the bottom of a large bowl, mix the mustard, 4 tbsp olive oil, the vinegar, garlic, torn bread and boiled egg yolks to make a paste. Add all the chopped veg and the tomato juice. Stir it all together and season with plenty of salt and pepper.
    3. Put the soup in the fridge to chill for at least 1 hour. Coarsely chop the egg whites and sprinkle some over each serving, along with the oregano, a swirl of the remaining olive oil and an ice cube or two.

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    Drinks recommendation

    Go for a lovely, chilled dry sherry here.
    Waitrose Solera Jerezana Fino del Puerto
    Sherry. Bin 58902; £7.99.


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    4 stars