Salmorejo
Salmorejo is a super simple and easy cold soup, similar to gazpacho, perfect for summer.
Servings: 2
Calories: 407kcal
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Ingredients
- 1 lb tomatoes very ripe, roma, vine-ripened or other good quality if possible
- 1 clove garlic (small-med)
- 1 cup cubed bread day-old white eg baguette/country-style, amount without crusts
- ½ teaspoon sherry vinegar
- 1 pinch salt
- 3 tablespoon extra virgin olive oil
To serve
- 1 hard boiled egg
- 2 slices serrano ham (approx, ideally thicker sliced - or can use chorizo as I had here)
- 1 teaspoon extra virgin olive oil (approx)
Instructions
- Roughly dice the tomatoes and remove any green/tough core (see notes). Peel and roughly chop the garlic. Put the tomatoes, garlic, cubed bread, vinegar and salt in a blender or food processor. Blend a minute or two until well broken up and smooth. If the tomatoes are not very juicy, add a little water to make it slightly easier to blend but it should be relatively thick.
- If you are able to, add the olive oil gradually while the blender is still running. If not, add some at a time then blend. Either way, blend a couple minutes so the mixture is very smooth and looks silky, almost creamy.
- Chill for around 30 minutes so that the mixture is well chilled. You can also leave it overnight, if this suits better.
- To serve, divide between two bowls. Dice the hard boiled egg and ham into small pieces and top the two bowlfuls. Drizzle over a little oil and serve.
Video
Notes
If your blender is not high powered then I would recommend peeling the tomatoes first to avoid getting any little bits in the end soup and making it smoother. If your blender is more powerful and you don't tend to get 'bits' left with other things then you can skip peeling.
Nutrition
Calories: 407kcal | Carbohydrates: 26g | Protein: 13g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 540mg | Potassium: 605mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2019IU | Vitamin C: 32mg | Calcium: 61mg | Iron: 2mg