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
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Ingredients
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2 pounds
heirloom tomatoes
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8 ounces
stale bread
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1
large clove garlic
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2/3 cup
extra virgin olive oil
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3 tablespoons
apple cider vinegar
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sea salt to taste
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2
hard boil eggs
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serrano ham or prosciutto slices, fried
Directions
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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.
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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)
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Back in the blender and add bread and slowly pour oil while processing.
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Keep in the fridge.
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Serve with diced boil egg serrano ham or prosciutto sliced and fried.
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