We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Salmorejo
0 Likes
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Refreshing Spanish tomato and bread soup, Salmorejo.
Ingredients:
2slices (about 80g) white bread, crusts removed
1kg ripe tomatoes
2garliccloves
125ml (1/2 cup) extra virgin olive oil
40.00 ml white wine vinegar
Salt & freshly ground black pepper
Extra virgin olive oil, extra, to serve
1sliceprosciutto, finely chopped
Crusty bread, to serve
Instructions:
Place the bread in a bowl and cover with cold water. Let it sit for 2 minutes until soft, then squeeze out excess liquid by hand.
Make a small cross on the base of each tomato using a sharp knife. Place the tomatoes in a large heatproof bowl and pour boiling water over them. Let them sit for 5 minutes to loosen the skin. Remove the tomatoes from the water using a slotted spoon, then peel off the skin with your fingers. Cut the tomatoes in half and scoop out the seeds using a teaspoon.
Combine tomato, bread, and garlic in a food processor and blend until smooth. While running, drizzle in oil until creamy. Mix in vinegar. Season with salt and pepper. Chill covered in the fridge until needed.
1. Add the egg to a small saucepan filled with cold water and bring to a boil over high heat.
2. Lower the heat to medium and gently boil the egg, uncovered, stirring occasionally, for 7 minutes.
3. Drain the egg and cool it under cold running water.
4. Peel and coarsely chop the egg.
Divide the salmorejo into serving bowls and generously drizzle with extra oil. Garnish with prosciutto and egg, and serve with crusty bread on the side, if desired.