Salmorejo is a cold, creamy tomato soup, originating in Córdoba, Spain. It is a simple pink-orange, summer soup made with tomatoes, bread, oil, garlic and vinegar, similar to gazpacho. Then, it is garnished with diced Spanish Serrano ham and hard-boiled eggs.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 Servings
Ingredients:
- 2 eggs
- 2 oz Serrano ham (substitute prosciutto)
- 1 (8 oz) baguette, stale
- 1 large clove garlic
- 2 lbs (1 kg) ripe tomatoes
- 8 oz (250 ml) extra virgin olive oil
- 2 oz (60 ml) red wine vinegar
- salt to taste
Preparation:
Cut off hard crust from baguette, then cut into slices approximately 1/2-inch thick. Pour about a 1/4-inch water into a large glass baking dish. Add bread slices and allow bread to soak for 30 minutes. Squeeze excess water out of slices and place in a blender or food processor.
Peel and mince garlic and place in food processor. Peel tomatoes and remove seeds. Add to the food processor and pour in vinegar. Process.
Slowly pour in oil while processing. Continue to process until smooth. If mixture is too thick, pour in a bit of cold water while processing. Refrigerate until ready to serve.
When ready to serve: Dice Serrano ham. Peel and quarter hard boiled eggs. Pour soup into four bowls. Sprinkle ham over bowls. Add two egg quarters to each bowl. (About.com)
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