Servings: 4

Weight Watcher Smart Points: 9

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1/2 stale baguette, crusts removed
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves
  • 2 hard-boiled eggs, chopped (optional)
  • 4 sliced serrano ham or proscuitto, torn in strips
  • 1 tsp salt
  • 6 tomatoes
  • 4 tbsp wine vinegar


  1. Tear the bread into coarse pieces and drizzle with just enough water to wet but not soak
  2. Let stand for a few minutes while you prepare the other ingredients.Bring a large pot of water to boil
  3. Add the tomatoes and blanch for just a minute
  4. Allow to cool and remove the skins
  5. They should fall off easily
  6. Add to the food processor with the garlic and bread
  7. Blend until smooth
  8. Add the salt, and pour in the olive oil in a stead stream while blending
  9. Add the vinegar and puree again.Taste for seasoning
  10. If the soup is too thick, add a little more oil
  11. Cover and chill for an hour
  12. This can also be done up to a day before.To serve, place the soup in a bowl and garnish with a few strips of ham and chopped hardboiled eggs, if using.

Leave a Comment