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Salmorejo
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Prep Time: 30 minutes
Cook Time:
Total Time: 30 minutes
Savor Salmorejo: a rich, chilled tomato soup topped with crispy jamon and creamy boiled egg, served in rustic terracotta bowls.
Ingredients:
200g sliced white bread, crusts removed
1kg fresh tomatoes, peeled, seeded, chopped
4garliccloves, chopped
40ml (2 tbsp) white wine vinegar
160ml (8 tbsp) Spanish olive oil
Extra virgin olive oil, to drizzle
Shredded jamon, to serve (see Notes)
Peeled, choppedhard-boiled egg, to serve
Instructions:
In a bowl, soak the bread in enough cold water to cover it for 5 minutes. Squeeze out excess water using your hands, then add it to a food processor along with the tomatoes, garlic, vinegar, and 1 teaspoon of salt.
While the motor is running, slowly drizzle in the olive oil until well combined.
To serve the salmorejo, spoon it into small bowls, then generously drizzle with extra virgin olive oil and top with jamon and egg.
This versatile dish can be enjoyed as an appetizer or used to enhance the flavors of your favorite roasted or steamed vegetables and grilled fish.