Salmorejo


This chilled tomato and bread soup originated in Andalusia, in south Spain. It’s a great way to use excess tomatoes or day-old bread to create a healthy, refreshing summer meal.

Servings: 6

Ingredients:

  • 2 pounds of tomatoes
  • 1 garlic clove, peeled and crushed
  • 1/2 cup of bread crumbs
  • 1/2 cup of extra-virgin olive oil
  • Salt, to taste
  • 5 tablespoons sherry vinegar (more or less, to taste)
  • 1/8 cup of serrano ham, chopped
  • 1 hard-boiled egg, chopped

Directions:

  1. Wash the tomatoes and mash them in a large bowl with garlic until there are no chunks or large pieces of tomato skin. Pour the mixture into a strainer to drain excess liquid.
  2. Put tomatoes back in the bowl and add bread crumbs, oil and salt and vinegar to taste. Marinate for 30 minutes in the refrigerator.
  3. Pour the mixture into a food processor or blender and process on low until smooth. Chill in the refrigerator and serve cold, topped with the ham and egg.

This recipe is courtesy of Gourmandize.com.

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