Name: Alentejo-Style Cold Tomato and Bread Soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 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; 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

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.