Salmorejo is a famous, Spanish cold tomato soup. It’s a summertime ‘go-to’ in restaurants and households throughout Spain, but particularly in the south of Spain. It’s a standalone meal and a perfect dish for hot summer days.
Roma Tomatoes | Garlic Bread | Sherry Vinegar Olive Oil | Spanish Ham Hard-Boiled Egg | Salt
Place the tomatoes into hot water for a minute or two. Once cooled, peel, remove core and seeds, and roughly chop. Then add them to your blender.
Add garlic and blend for a few minutes. Then, the bread and let it soak to soften. Next, sherry vinegar and salt and blend until smooth. While the motor is running, add olive oil and blend until emulsified.
Chill for at least two hours. In the meantime, cook an egg for 10 minutes. Once done, place your egg in cold water and let it cool off completely.
Chop hard-boiled egg and Spanish ham. Serve the soup in bowls, with chopped egg, ham and a side of bread.