This cold Spanish soup with anchovies is delicious as an appetizer and easy to prepare.
1 Puree the tomatoes, bread, 2 eggs and garlic cloves with a dash of olive oil, a pinch of salt, cayenne pepper and a dash of red wine vinegar in the blender or with the hand blender to a smooth soup. Put in the fridge.
2 Poach the rest of the eggs: bring a pan of water to the boil. Grease plastic foil with butter and press into a cup. Break the egg in the cup. Carefully remove the egg with the foil from the cup and tie a knot in the foil. Repeat this operation with the other 3 eggs. Hang the eggs in the hot water for about three minutes.
3 Divide the soup over 4 plates and place the poached eggs in the middle.
4 Garnish the soup with anchovies and some cayenne pepper.
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