Salmorejo (Spanish Chilled Tomato Soup)

Name: Salmorejo (Spanish Chilled Tomato Soup)
Prep time: 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lb ripe tomatoes, cored and coarsely chopped; 5 oz stale bread, or lightly toasted, crust discarded, inside torn or chopped into bite-size pieces; 0.333 cup extra virgin olive oil, plus more for drizzling; 1 garlic clove, crushed and peeled; 1 tbsp sherry vinegar; 0.75 tsp fine sea salt; 0.25 tsp freshly ground black pepper, plus more for serving; 0.333 cup 80ml cold water; 2 hard-boiled eggs, chopped (optional, ); 0.25 lb diced jamón serrano or prosciutto, finely chopped (optional, )

A creamy, dairy-free cold tomato soup from Spain, blended with stale bread, olive oil, garlic, and sherry vinegar, then chilled and garnished with hard-boiled eggs and jamón serrano.

total: 1 hr 10 min
prep: 10 min
servings: 4

Original recipe on themediterraneandish.com

Keep this recipe

Add a copy of Salmorejo (Spanish Chilled Tomato Soup) to your Saucepan library.

Save it to your library

Get the app

Saucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.

Android is coming soon.

Ingredients

4 servings

Steps

Tap an ingredient or step to check it off.

getsaucepan.com/r/64397ba9-2096-418e-ad70-e480fc4a934a · Original: https://www.themediterraneandish.com/salmorejo-spanish-chilled-tomato-soup/