1 kg (about 2.2 lbs) ripe tomatoes, chopped
200g (about 7 oz) day-old white bread, crust removed and torn into pieces
1 small clove garlic, minced
2 tablespoons sherry vinegar
1/2 cup extra virgin olive oil, plus more for drizzling
Salt to taste
2 hard-boiled eggs, chopped (for garnish)
100g (about 3.5 oz) jamón serrano, diced (for garnish)
1
Blend the Soup Base:
Place the chopped tomatoes, torn bread, minced garlic, and sherry vinegar in a blender. Blend until the mixture is smooth.
2
Blend the Soup Base:
Place the chopped tomatoes, torn bread, minced garlic, and sherry vinegar in a blender. Blend until the mixture is smooth.
3
Chill:
Transfer the soup to the refrigerator and let it chill thoroughly, at least 1 hour or until very cold.
4
Prepare Garnishes:
While the soup is chilling, chop the hard-boiled eggs and dice the jamón serrano.
5
Serve:
Once chilled, adjust the seasoning if needed. Pour the Salmorejo into bowls and garnish with chopped egg, diced jamón, and a drizzle of olive oil.
Ingredients
1 kg (about 2.2 lbs) ripe tomatoes, chopped
200g (about 7 oz) day-old white bread, crust removed and torn into pieces
1 small clove garlic, minced
2 tablespoons sherry vinegar
1/2 cup extra virgin olive oil, plus more for drizzling
Salt to taste
2 hard-boiled eggs, chopped (for garnish)
100g (about 3.5 oz) jamón serrano, diced (for garnish)