Salmorejo Cordobes - Spanish Cold Tomato Soup
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
Serves 4-6
- 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
- Cut off 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
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper
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