Spanish
Salmorejo
Thick chilled tomato soup with bread and olive oil
Time20 min
Servings4
Calories181 kcal
LevelEasy
Ingredients
- ripe tomato800 g
- white bread150 g
- garlic2 cloves
- olive oil2 tbsp
- jamón or egg for serving80 g
- salt1 to taste
Instructions
1
Score the tomatoes, blanch them, peel off the skins, and chop them.
2
Tear the white bread and soak it in the tomato juice or pulp for 10 minutes.
3
Blend the tomatoes, bread, garlic, and salt until smooth.
4
Gradually drizzle in the olive oil while blending until creamy.
5
Chill the soup for at least 1 hour.
6
Serve cold, topped with ham or chopped boiled egg.
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