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Loading...This rustic Portuguese cold soup from the Alentejo region combines ripe tomatoes, crusty country bread, olive oil, and a touch of garlic into a silky, refreshing puree. It's traditionally topped with fresh grapes and chopped hard-boiled egg for a sweet-salty contrast that's distinctly Alentejano. Serve it well-chilled on hot summer days as a starter or light lunch.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 345 kcalCalories
- 18 gFat
- 3.5 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 9 gSugar
- 9 gProtein
- 640 mgSodium
- 520 mgPotassium
- 75 mgCalcium
- 2.5 mgIron
- 32 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the soup
- 8 oz day-old rustic country bread, crusts removed and torn into chunks
- 1 1/2 lb ripe tomatoes, cored and quartered
- 1 small cucumber, peeled and chopped
- 1 small green bell pepper, seeded and chopped
- 2 cloves garlic, smashed
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 3 tbsp white wine vinegar
- 1 tsp fine sea salt
- 1 cup cold water, plus ice cubes if desired
For the traditional garnish
- 2 hard-boiled eggs, peeled and chopped
- 1 cup seedless green grapes, halved
- 1 small cucumber, finely diced
- Crushed ice, for serving
- Flaky sea salt, to finish
Directions
- Place the torn bread in a large bowl, cover with cold water, and let soak for 10 minutes until softened. Drain and gently squeeze out excess water, reserving the moist bread.
- In a blender or food processor, combine the soaked bread, tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, and salt. Blend on high for 1 to 2 minutes until completely smooth and silky, scraping down the sides as needed.
- With the blender running, slowly stream in the cold water until the soup reaches a pourable, creamy consistency similar to a thin milkshake. Taste and adjust salt or vinegar as needed.
- Transfer the soup to a sealed pitcher or bowl and refrigerate for at least 2 hours, or until thoroughly chilled. For an extra-cold serving, stir in a few ice cubes just before serving.
- Divide the soup among 4 chilled bowls. Scatter the chopped hard-boiled egg, halved grapes, and diced cucumber over the top of each bowl.
- Finish each serving with a generous drizzle of extra-virgin olive oil, a small pinch of flaky sea salt, and a few pieces of crushed ice if desired. Serve immediately while icy cold.
Cook’s Notes
- Use the ripest, most flavorful tomatoes you can find; vine-ripened summer tomatoes give the best color and sweetness.
- If the soup is too thick after chilling, whisk in additional cold water a tablespoon at a time until it coats the back of a spoon loosely.
- Traditional Alentejano recipes often top the soup with grapes for a sweet note that balances the acidic tomato—don't skip them if you can find good ones.
- For a smoother texture, strain the blended soup through a fine-mesh sieve, pressing gently with the back of a ladle.
- Make it ahead: the flavor improves after 4-6 hours in the fridge, making this an ideal do-ahead starter for outdoor meals.
