Salmorejo
A thick, velvety cold soup made from ripe tomatoes, bread and olive oil, served in Andalusia with egg and jamón.
Ingredients
- ripe tomato1000 g
- day-old white bread200 g
- garlic1 clove
- extra virgin olive oil100 ml
- salt1 to taste
- eggs2 pcs
- jamón80 g
Instructions
Wash the tomatoes, remove the stems, cut into chunks and blend until smooth.
Pass the tomato purée through a fine sieve to remove the skins and seeds.
Add the bread, torn into pieces, to the strained purée and leave for 15 minutes so it soaks up the tomato juice.
Add the garlic and salt, then blend on high speed for 3–4 minutes until smooth and thick.
With the blender still running, drizzle in the olive oil in a thin stream and blend for another 1–2 minutes until it forms a stable emulsion.
Transfer the salmorejo to a covered container and chill for at least 2 hours; stir before serving.
Hard-boil the eggs for 9–10 minutes, cool, peel and finely chop.
Ladle the salmorejo into bowls and garnish with the chopped egg and jamón.
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