Author Notes: Salmorejo is a very typical cold tomato soup from the south of Spain. This dish is similar to gazpacho, but creamier, thicker and more flavorful. A complete summer success perfect to bring to a barbecue party, as it can be made ahead of time.
Serrano ham is used to garnish along with some hard boiled egg and bread croutons. The ham gives the flavor, the bread the crunchiness and the egg the texture.
Good ham, good olive oil and very red tomatoes are the only key to make delicious salmorejo. No cooking skills needed. - Maria@spoonglish
- 2 pounds ripe tomatoes
- 2 garlic cloves
- 3 slices of white sandwich bread or country bread
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon cider vinegar
- 2 tablespoons chopped serrano ham (or prociutto)
- 1 egg, hard boiled, chopped
- Bread croutons
- Bring 2 quarts of water to a boil in a medium sauce pan. Make a cross with a knife on the bottom of each tomato and put them in the boiling water for 30 seconds, in batches. After this process, the skin becomes lose and really easy to remove.
- Peel and quarter the tomatoes, and put them in a blender. Add the garlic cloves. Soak the bread in water, squeeze it with your hands and add it to the blender. Puree until smooth, about 3 minutes (it will depend on the blender, but the soup should be smooth with no lumps).
- Open the blender and add the oil, salt and vinegar. Close the blender and mix for 10 more seconds.
- Pour the soup into a bowl and refrigerate for at least 2 hours.
- Serve in individual soup bowls and garnish with croutons, serrano ham and hard boiled egg. Drizzle with olive oil.
- This recipe was entered in the contest for Your Best Warm Weather Soup
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring