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Salmorejo

Ingredients

  • 8 tomatoes (original recipe called for plum/roma but regular work just fine)
  • 1 small baguette, preferably a little stale
  • 1 cup Spanish EVOO
  • 1 clove garlic, smashed
  • A splash of sherry vinegar (or sub red wine vinegar)
  • Salt to taste
  • 2 hard boiled eggs
  • serrano ham or prosciutto

Instructions

Cut a cross in the bottom of each tomato, place in a bowl and covered with boiling water. Give them a minute before removing and peeling away the skin. Quarter and cut out the cores, remove seeds etc. Put in blender and blitz until smooth.

Pull the center out of your baguette (i.e. you don’t want the crust) and tear into pieces. Aiming for 2-3 cups of bread.

Add 2 cups of bread to the blended tomatoes and let sit for 5 minutes. (Use all 3 cups for a thicker soup).

Add the vinegar, salt and garlic clove. Puree until smooth in blender.

With the blender running on medium slowly pour in the EVOO. Add one of the hard boiled eggs and blitz until fully incorporated.

Chill completely and then serve garnished with the other hard boiled egg and diced ham.

Nutrition

Estimated, per serving

  • Servings: 6
  • Serving size: ~1 cup (small bowl)
  • Calories: 445
  • Protein: 8 g
  • Carbs: 16 g
  • Fat: 40 g
  • Saturated fat: 6 g
  • Fiber: 3 g
  • Total sugar: 6 g
  • Sodium: 439 mg