Salmorejo
This Salmorejo recipe is incredibly delicious! With hot summer days, serve this tasty soup to your guests and family… they’ll love it!
Ingredients
- 2 1/2 lbs. tomatoes, blanched, skin removed and quartered tips & tricks
- 2 1/2 cups tomatoes, blanched, skin removed and quartered
- 1/4 cup low-sodium vegetable broth
- 2 tbsp. Vinagre de Jerez (substitute red wine vinegar)
- 1 large clove garlic, quartered
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/2 cup extra virgin olive oil tips & tricks
- 1/4 cup Serrano ham (substitute prosciutto), chopped for topping
- 1 large free-range egg, hard-boiled and chopped for garnish
- croutons, as needed for garnish see Recipe
Directions
- In the jar of a blender (work in batches if your blender is not big enough), add blanched tomatoes, stale bread cubes, vegetable broth, Vinagre de Jerez, garlic, sea salt and freshly ground black pepper.
- Put the lid on and remove the filler cap. Pulse a few times before setting the speed on medium. Slowly, pour the oil into the mixture; taste and adjust if necessary.
- Transfer the soup into a large bowl, cover and chill for 3 to 5 hours.
- When time to serve, top with chopped Serrano ham, chopped hard-boiled egg and garnish with croutons. Yields 5 cups.