Andalusian Salmorejo Cold Soup
Ingredients
For the salmorejo
- 1 kg ripe tomatoes
- 200 g stale bread
- 1 garlic clove
- extra virgin olive oil
- 1 tablespoon sherry vinegar or white wine vinegar
- salt
For the garnish
- 4 hard-boiled eggs
- 700 g Iberian ham
Preparation
Wash the ripe tomatoes thoroughly and cut them into coarse pieces. Blend them with a mixer or immersion blender until smooth.
Pass the mixture through a sieve to remove skins and seeds.
Break up the stale bread and add it to the tomato pulp. Let it rest for about ten minutes until the bread is completely softened.
After this time, add to the mixture one garlic clove with the inner germ removed, one tablespoon of vinegar, 100 ml of extra virgin olive oil, and a pinch of salt. You should obtain a dense, whipped, and velvety consistency. Adjust salt and vinegar to your taste.
Transfer the mixture to the refrigerator and let it cool for at least two hours (better if overnight).
Just before serving the salmorejo, prepare the hard-boiled eggs and in a hot pan, brown the ham, then cut everything into pieces.
Remove the salmorejo from the fridge and portion it into bowls or deep plates and top with egg, ham, and a drizzle of raw oil. Your salmorejo is ready to be enjoyed cold!
