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
Method
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.
