Cold tomato soup from south Spain perfect anytime but mainly on summer hot days
Put the eggs in a saucepan and cover them with cold water , bring the pan to the boil, once boiling low the heat to a nice simmer and cook for further 10min.
Transfer the eggs to a bowl an rinse under cold water until they cool down. Peel the eggs and using a micro-plane finely grate them.
peel and roughly chop the garlic glove.
Wash your tomatoes and place them on a food processor or hand blender glass together with the olive oil , garlic, bread and salt.Blend until a smooth consistency is achieve.
Keep this soup in the fridge until needed.
Fill individual portion bowls with the soup and top with the grated eggs and a drizzle of extra virgin olive oil
«Add a bit more off bread to this soup to get a thicker consistency , perfect to spread in a nice warm baguette toast.»