Salmorejo

Name: Salmorejo
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs ripe plum tomatoes, chopped; 4 oz stale white bread, cubed; 1/2 cup extra virgin olive oil; 1 garlic clove, peeled; 1 tbsp sherry vinegar; 1 tsp kosher salt; 2 hard-boiled egg, chopped; 2 oz Serrano ham, diced

A velvety cold tomato soup thickened with bread and blended with extra virgin olive oil. Garnished with diced Serrano ham and hard-boiled egg for a traditional touch.

20 minEasyServes 4340 cal/serving

SpanishSoupBlenderMediterraneanDairy-FreeNut-FreeSoy-FreeShellfish-FreeSesame-FreeCorn-Free

Ingredients

2 lbs ripe plum tomatoes, chopped
4 oz stale white bread, cubed
1/2 cup extra virgin olive oil
1 garlic clove, peeled
1 tbsp sherry vinegar
1 tsp kosher salt
2 hard-boiled egg, chopped
2 oz Serrano ham, diced

Instructions

1

Place 2 lbs chopped ripe plum tomatoes and 1 tsp kosher salt into a blender and process until completely smooth.
2

Add 4 oz cubed stale white bread to the tomato mixture and let soak for 5 minutes to soften.
3

Add 1 peeled garlic clove and 1 tbsp sherry vinegar, then blend on high speed until uniform.
4

With the blender running on medium speed, slowly pour in 1/2 cup extra virgin olive oil until emulsified and thick.
5

Chill the soup in the refrigerator for at least 2 hours.
6

Divide into bowls and top with 2 chopped hard-boiled egg and 2 oz diced Serrano ham before serving.

Questions

Can I make Salmorejo gluten-free?

Yes. The gluten in this entry is 4 oz stale white bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Salmorejo keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Salmorejo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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