Salmorejo

9 ingredients
4 steps

Ingredients

  • 6 tomatoes, coarsely chopped
  • 2 cloves garlic, chopped
  • 1/4 cup sherry or wine vinegar
  • 1 cup extra virgin olive oil
  • 1 tablespoon salt
  • 2 day-old country-style bread rolls, about 3 ounces each, torn into pieces and soaked into 1 cup water and vinegar for 10 minutes
  • 1 egg yolk (optional)
  • 3 hard-boiled eggs, peeled and finely chopped
  • 3 ounces spanish ham, finely chopped

Directions

  1. 1
    In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well.
  2. 2
    Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth. For an specially smooth texture, pass the pureed mixture through a food mill fitted with the medium plate, and then, if desired, return it to the blender or processor, add the egg yolk, and process until thoroughly incorporated.
  3. 3
    Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.
  4. 4
    Just before serving, taste the soup and adjust the seasoning with salt. Ladle into chilled soup plates, garnish with the chopped eggs and ham, and serve.

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