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Salmorejo!
Salmorejo is a classic chilled Spanish tomato soup from Andalucía. Thick, creamy, and intensely flavorful, it blends ripe tomatoes, bread, olive oil, and garlic into a smooth soup traditionally finished with chopped egg and cured ham.
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3
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Easy
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10
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ARTES CULINARIAS
1 1/2 pounds ripe tomatoes, cored and coarsely chopped
5 ounces stale (or lightly toasted) bread, crust discarded, inside torn or chopped into bite-sized pieces
1/3 cup extra virgin olive oil, plus more for drizzling
1 garlic clove, crushed and peeled
1 tablespoon sherry vinegar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup water
Garnish:
2 hard-boiled eggs, chopped
1/4 pound diced jamón serrano or prosciutto, finely chopped
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ARTES CULINARIAS
In a blender, combine tomatoes, bread, olive oil, garlic, vinegar, salt, and pepper.
Blend on high speed until very smooth, 1 to 2 minutes.
Depending on tomato juiciness, add up to 1/3 cup cold water to reach desired consistency.
Cover and refrigerate for at least 1 hour to chill.
Divide the soup among 4 serving bowls.
Garnish with chopped hard-boiled eggs and ham (if using).
Drizzle with olive oil and sprinkle with freshly ground black pepper.
Serve cold.
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Use the ripest tomatoes you can find. Because the recipe contains very few ingredients, the quality of the tomatoes and olive oil will strongly impact the final flavor.
