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 (Andalucia). It's a standalone meal and a perfect dish for the hot summer days. It's made from the best ripe tomatoes, bread, garlic, sherry vinegar, and olive oil.
9Roma TomatoesMedium size, peeled and seeds removed
2cupsBreadOnly inside from whole baguette or rustic white bread
1/2 teaspoonSaltOr more to taste
1/4cupOlive OilExtra Virgin
4slicesSpanish hamIberico or Serrano
Place the tomatoes into hot water for a minute or two.
Remove the tomatoes from boiling water and let them cool off. Once cooled, peel the tomatoes.
Remove core and seeds from the tomatoes and roughly chop them. Then add them to your blender.
Add garlic cloves and blend on high for a few minutes.
Then add the bread* and let it soak for 5 minutes in the blended tomato mixture.
Add sherry vinegar, salt, and blend until smooth. While the motor is running, add olive oil and blend until emulsified.
Chill the soup for at least two hours.
In the meantime, place an egg in a pot with cold water. Bring to a gentle boil and cook for 10 minutes. Once done, place your egg in cold water and let cool off completely.
Chop hard-boiled egg and Spanish ham** (you can use fresh ham or put it in the toaster oven for a few minutes to crisp it up). Serve the soup in bowls, with chopped egg, ham and a side of bread.
*Use only the inside flesh of the bread, scoop it out and measure 2 cups. No crust should go to your blender. Otherwise, the soup will not have a smooth consistency. **Serrano or Iberico Ham works best in this recipe but if you can't find either, you can substitute it with Prosciutto.