Chilled Tomato Soup With Preserved Tuna and Hard-Boiled Egg

A Spanish-style salmorejo is what you want to make with all those gorgeous high-summer tomatoes. It’s fast and full of flavor.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees. Generously brush bread on both sides with olive oil. Arrange slices on a baking sheet and bake until golden brown and crisp, about 5 minutes.

Step 2

In a large bowl, toss toasted bread with tomatoes, onions, garlic, ½ cup oil and vinegar. Season with a generous pinch of salt and let mixture rest until bread softens and absorbs tomatoes’ juices, at least 15 minutes.

Step 3

In a blender, purée all ingredients together until smooth. With motor running, drizzle in honey, if using. Once soup is thick, uniform and creamy, pour into a bowl and season with more salt, vinegar and oil to taste. Refrigerate until completely cool.

Step 4

To serve, ladle soup into bowls and garnish with flaked tuna and eggs. Drizzle with more olive oil, season with salt and serve immediately.

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