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Salmorejo

Spanish Salmorejo Soup

Salmorejo: a chilled Spanish tomato, bread and vinegar soup!
Course Appetizer, Lunch, Starter
Cuisine Spanish
Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour
Servings 4 people
Calories per serving 272 kcal

Ingredients

  • 1 lb fresh tomatoes (450 g)
  • 1 tsp garlic chopped
  • 5 oz white bread (150 g)
  • 2 tbsp red wine vinegar
  • 1 hard-boiled egg crumbled
  • 2 slices serrano ham chopped
  • ⅓ cup olive oil (60 ml)
  • pepper
  • salt

Instructions

  1. Soak the white bread in a little water for 10 minutes., then squeeze it well. Roughly chop the ripe tomatoes. Add them together with the chopped garlic and the squeezed bread to a clean blender.

    Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.

  2. Blend into a fine mixture. Add the the olive oil.

    Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.

  3. Blend well again into a silky smooth reddish soup for about 2 minutes. Place a fine sieve over a large pan or bowl and pour in the tomato mixture. Stir the soup in the sieve well using a spatula or a spoon until you end up with a coarse tomato and bread pulp.

    Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.

  4. Discard the pulp. Add half the vinegar and a little pepper and salt to the tomato soup.

    Savory salmorejo soup: a refreshing chilled Spanish tomato, bread and vinegar soup! Traditionally garnished with ham and boiled eggs.

  5. Stir well. Check the seasoning. Add extra vinegar, pepper or salt to taste. Chill the soup in the fridge for at least 30 minutes. Pour it into bowls, deep plates or glasses. Garnish with crumbled egg and chopped Serrano ham. Finish with a few drops of olive oil. Serve.

    Salmorejo