Salmorejo

Name: Salmorejo
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: 1 kg ripe tomatoes, quartered; 100 g (stale) white bread; 1 clove large garlic clove, finely chopped (or 2 smaller ones); 100 ml good olive oil; 2 eggs; 80 g serrano ham; salt; freshly ground pepper; dash of olive oil for frying

A classic Spanish cold tomato soup, thickened with bread and garnished with hard-boiled eggs and crispy serrano ham.

easy

150

Prep (min)

Cook (min)

165

Total (min)

Servings

Nutrition

Estimated values per serving

406Calories (kcal)

13.7Protein (g)

22.6Carbs (g)

30.2Fat (g)

3.7Fiber (g)

8.0Sugar (g)

High confidenceper serving (4 servings)

Salt and pepper were excluded from nutritional calculations

Assumed 5ml for the 'dash of olive oil' for frying

Assumed one large garlic clove weighs approximately 5g

Instructions

1
Puree the tomatoes in a blender, food processor, or using an immersion blender.
2
Crumble the bread over the tomatoes and let it soak for 30 minutes.
3
Add the garlic, a pinch of salt, and the olive oil, and puree everything again until a smooth emulsion is formed.
4
Taste and further season the soup with freshly ground pepper and more salt if necessary.
5
Place the soup in the refrigerator for a few hours to become thoroughly cold.
6
Hard-boil the eggs, peel them, and chop them medium-coarsely.
7
Slice the ham into shreds and fry them until crispy in a dash of olive oil.
8
Divide the Salmorejo over four plates or bowls and garnish with the egg and ham.

Ingredients

Instructions

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