Salmorejo
COLD
TOMATO SOUP FROM THE ANDALUSIA REGION OF SPAIN
Total Prep & Cook Time : 30 Minutes Total Servings : 4 Difficulty : Intermediate
Ingredients
• 8 medium vine-ripened tomatoes
• 1 medium-sized stale baguette
• 1 cup good quality extra virgin olive oil ( extra to drizzle )
• 1 large clove of garlic
• 1 splash of sherry vinegar ( from the Jerez region )
• 1 pinch kosher salt
• 2 hard-boiled eggs ( 1 for garnish – omit if you want a vegan version )
• ½ pound of diced Serrano ham ( for garnish )
Directions
1 . Bring a large pot of salted water to a boil , then cut a small cross on the bottom of each tomato .
Place the tomatoes in boiling water for 30 – 60 seconds , then remove them immediately and place in a bowl of ice water to cool briefly . The tomato skins should come off easily .
2 . Cut out the cores of the tomatoes and add the tomatoes to a blender . Blend on high speed for about 30 seconds , or until smooth .
3 . Pull out the soft center of the baguette and tear it into small pieces . You should have 2-3 cups of bread pieces .
4 . Add 2 cups of bread pieces to the blended tomatoes , then let the mixture stand for 5 minutes . ( For a thicker texture , add all the bread pieces .)
5 . Add the vinegar , salt , and garlic and blend until the soup is very smooth .
6 . Turn the blender to medium speed , then remove the small lid on the top and slowly trickle in the oil . If your blender doesn ’ t have this small hole , simply stop the blender and add the oil gradually .
7 . Add 1 hard-boiled egg and blend until incorporated ( omit the egg if you want to keep the soup vegan ). Adjust the levels of salt , vinegar , garlic , and bread to taste .
8 . Chill the Salmorejo until you ’ re ready to serve it . Serve the soup cold in small bowls , then garnish with diced hard-boiled egg and sliced ham . Enjoy !
Storage Tips
• Leftover Salmorejo can be stored in the fridge in an airtight container for two days .
• You can freeze Salmorejo in an airtight container for up to 1 month . Defrost in the fridge until it ’ s completely thawed ; avoid reheating it . Re-blend in a blender until it ’ s smooth , then serve .
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