Salmorejo (Spanish Chilled Tomato Soup)

Name: Salmorejo (Spanish Chilled Tomato Soup)
Prep time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2.5 lb ripe tomatoes, 1.13 kg; about 8 medium, cored and roughly chopped; 3.5 oz baguette or rustic white bread, 100 g, torn into bite-sized pieces; 5 medium cloves garlic, roughly chopped; 5 tbsp extra-virgin olive oil, 75 ml; 1 tbsp sherry vinegar, 15 ml, plus more to taste; 1.75 tsp Diamond Crystal kosher salt; for table salt, about 5 g, use half as much by volume or the same weight; Two hard-boiled eggs, chopped; Chopped jamón serrano or ibérico, see notes; Extra-virgin olive oil

A chilled Spanish tomato soup blended with bread, garlic, olive oil, and sherry vinegar, topped with hard-boiled eggs and jamón.

total: 35 min
prep: 5 min
servings: 4

Original recipe on seriouseats.com

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Ingredients

4 servings

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getsaucepan.com/r/676446f4-75be-45b2-95ed-96e454e5b3d3 · Original: https://www.seriouseats.com/salmorejo-recipe-12033589