Salmorejo

Name: Salmorejo
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg very ripe tomatoes (e.g., Roma or vine-ripened), cored and quartered; 200g stale rustic white bread (telera or baguette), crusts removed; 1-2 garlic cloves, peeled; 150ml premium extra virgin olive oil; 1 tsp sherry vinegar; 1 tsp coarse sea salt; Garnish: 2 hard-boiled eggs (diced), 50g Jamón Ibérico (finely chopped)

Thicker and more velvety than gazpacho, this Córdoban tomato and bread purée is drizzled with olive oil and topped with jamón and hard-boiled egg.

20 minutes

Serves 4

Lunch

Contains common allergens

Egg Wheat

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Instructions

6 steps

1
Purée the Tomatoes: In a high-powered blender, process the quartered tomatoes until completely smooth.

2
Strain the Purée: Pass the tomato purée through a fine-mesh sieve to remove all skins and seeds, returning the smooth liquid to the blender.
3
Soak the Bread: Tear the stale bread into chunks and add it to the strained tomato purée in the blender along with the garlic. Let it soak for 5-10 minutes to soften.
4
Blend and Emulsify: Blend the tomato, bread, and garlic mixture on high speed until completely uniform. With the blender running, slowly drizzle in the extra virgin olive oil. The mixture will lighten in color and emulsify into a thick, creamy consistency.
5
Season and Chill: Add the sherry vinegar and salt. Blend for a few seconds to incorporate. Taste and adjust seasoning. Chill in the refrigerator for at least 2 hours until very cold.
6
Garnish and Serve: Pour the thick soup into shallow bowls. Generously garnish the center with diced hard-boiled egg and finely chopped Jamón Ibérico. Drizzle with a few drops of olive oil before serving.

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