Chilled Tomato Soup with Moreton Bay Bug, Egg and Basil 

Chilled Spanish Tomato Soup with Moreton Bay Bug, Egg and Basil

Serves 4 

  • 200g sliced sourdough 
  • 1kg ripe tomatoes, chopped 
  • 4 cloves garlic 
  • 2 tbs sherry vinegar 
  • Sea salt & freshly milled pepper 
  • 150ml extra virgin olive oil plus extra for drizzling 
  • 2 roasted & cooled Moreton Bay bug tails, sliced 
  • 2 hard-boiled eggs 
  • Fresh basil, to garnish


Place bread in a shallow bowl and add sufficient cold water to just over. Set aside until soft then squeeze excess water from the bread. Place in a food processor with the tomatoes, garlic, vinegar & seasoning. Blitz until smooth then, with the motor running, slowly add the olive oil until combined. When ready to serve, spoon into small bowls, arrange sliced bugs & tear eggs on top, drizzle with extra virgin olive oil and scatter with basil. 

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