Author Notes
Last summer I had Salmorejo soup for the first time.
The recipe here is based on many I found online and that taste like one we had. —anka
Ingredients
-
2 pounds
heirloom tomatoes
-
8 ounces
stale bread
-
1
large clove garlic
-
2/3 cup
extra virgin olive oil
-
3 tablespoons
apple cider vinegar
-
sea salt to taste
-
2
hard boil eggs
-
serrano ham or prosciutto slices, fried
Directions
-
Cut off the crust from the bread, break bread into the pieces and soak in cold water for 10 minutes, squeeze excess water and keep on the side.
-
Put tomatoes, vinegar, sea salt and garlic into the blender and puree, put true fine strainer. (If you have high power blender you are sett)
-
Back in the blender and add bread and slowly pour oil while processing.
-
Keep in the fridge.
-
Serve with diced boil egg serrano ham or prosciutto sliced and fried.
See what other Food52ers are saying.