Guest chef

Thane Prince

Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).

follow on twitter


  • Serves 4 as a light meal, or 6 as a starter
  • Prep 30 mins
  • Total time 30 mins, plus chilling
0.0/5 rating (0 votes)

step by step

  • 1Using a sharp knife, cut a cross in the bottom of each tomato and put in a bowl. Cover with boiling water and leave for 5 minutes.
  • 2Meanwhile, peel and chop the garlic and tear the bread into chunks.
  • This chilled soup is from Andalucia; it's a close cousin of gazpacho
  • 3Drain the tomatoes and peel them. Chop them into biggish chunks, removing any coarse centres, and put them in a liquidiser or food processor.
  • 4Soak the bread in cold water for 2-3 minutes then drain and squeeze out as much water as possible. Add to the liquidiser or food processor with the garlic.
  • 5Whiz the mixture for 3 minutes or until very smooth. Add the oil and continue to process until the mixture is thick and creamy. Season well and chill for at least 3 hours.
  • 6Serve cold with a garnish of chopped egg and shredded ham, and a drizzle of olive oil.
  • Be generous with the oil in this rustic cold soup; it adds richness to what is a very simple dish at heart.
  • Recipe by Thane Prince

    Recipe photograph by Toby Scott

Get ahead

Keeps for up to 2 days in the fridge.

You will need

  • 1kg very ripe tomatoes
  • 1 garlic clove
  • 200g slightly stale rustic white bread, such as a baguette, torn
  • 75ml extra-virgin olive oil, plus extra to drizzle
  • 1 hard-boiled egg, peeled and chopped
  • 30g serrano ham, finely sliced

+ Nutritional Information