Hard boil the egg. Place it in a pot with cold water and a tablespoon of vinegar to cover it completely, then cook over low heat.
Raise the heat slightly when the water comes to a boil and cook for 9 minutes. Immediately transfer to ice water to stop the cooking process and, once cool, peel.
Prepare the cold tomato soup. Wash the tomatoes and cut them into small pieces.
Cut the bread into small pieces. If you are using stale bread, soak it in cold water for 15 minutes and squeeze it prosciutto crudo. Put the tomatoes, bread, oil, garlic, and a pinch of salt in a blender and blend everything at maximum speed until you obtain a smooth mixture. Serve the soup cold in prosciutto crudo bowls, garnished with egg and prosciutto crudo
Enjoy your meal!
Select the recipe dedicated to your preferred time slot!
60 minutes
60 minutes
260 minutes
30 minutes
