This is a decadent dish that is perfect for a cool autumn evening.
Designer & Animator
2½ lbs of vine tomatoes (8 medium sized)
1 cup olive oil (don’t be cheap here, use a good extra virgin olive oil)
1 garlic clove
½ lb bread (stale, usually from the day before)
1 tsp sherry vinegar
2 diced hard-boiled eggs
½ cup chopped serrano ham (Jamón Serrano)
Note: You can probably substitute these toppings for any other preference if you are vegetarian or vegan.
About this Recipe
Salmorejo is a cold tomato soup that is most famous in the south of Spain, but can be found all around the country. Similar to Gazpacho, but thicker and creamier, it screams summer for me. Made with very basic ingredients, it is a delicious feast on a hot summer day that can be eaten both as a meal in itself or as an entrée.
- Peel off the tomatoes, remove tomato core and add to the blender. Blend for 30 seconds until broken down.
- Add to the blender the bread, garlic, salt, and sherry vinegar. Blend at high speed until very smooth, about 1 minute.
- Start to blend again at moderate speed while slowly adding (so it emulsifies) in the olive oil until incorporated.
- Divide in 4 bowls and add the chopped eggs and ham on top. Drizzle a little bit more olive oil on top and serve.