This classic Spanish recipe is a cold, creamy tomato soup topped with crumbled hard boil eggs and salty prosciutto. It’s like gazpacho, but richer and creamier – and better, in my opinion!
Salmorejo
- 2 lbs ripe soft tomatoes (about 6 -7 medium tomatoes) ( Tomatoes with soft skin work well)
- 1 garlic clove
- ⅓ your best olive oil
- ¼ teaspoon salt
- 1½ tablespoons sherry vinegar (Can substitute with red wine vinegar)
- 1 small baguette, about 4-5 inches long or 2.5 cups, torn into 2" pieces (Stale bread is best)
Garnishes:
- ½ cup prosciutto or serrano/Iberian ham
- 2 crumbled hard-boiled egg
A somewhat stale baguette is best for texture. You can throw your baguette in the oven for about 5 minutes just to get it a little crustier (optional!)
Blend tomatoes, garlic, olive oil, salt and vinegar in a blender.
Place bread in the blended mixture and let it still in the fridge for 30 minutes. The bread will soak up the mixture.
Then blend on high until everything is pureed well. It should be a smooth and creamy consistency.
Chill the soup in the fridge (or freezer for a quick chill) and then serve with optional garnishes!
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