Salmorejo Soup
Author: 
Recipe type: Appetizer, Main
Prep time: 
Cook time: 
Total time: 
Serves: 3 mains or 6 sides
 
Salmorejo is a creamy chilled soup originating in Córdoba, Spain. The soup calls for only five ingredients -- bread, tomatoes, olive oil, garlic and salt -- and is traditionally topped with a sprinkle of diced Serrano ham and hard-boiled egg.
Ingredients
  • 1 cup day old crusty white bread, crusts removed, torn into small pieces
  • 1 large clove garlic, peeled
  • 1 (28-oz) can tomatoes
  • ¾ cup extra-virgin olive oil
  • salt to taste
  • Optional:
  • ⅓ cup chopped Serrano ham (about 1½ oz)*
  • 3 hard-boiled eggs, coarsely chopped
Instructions
  1. Combine bread and garlic in a blender and pulse until chopped. Add tomatoes (with liquid), puréeing until very smooth. With the blender running, slowly add in extra-virgin olive oil and purée about 3 minutes until frothy. Season with salt to taste.
  2. Chill in refrigerator for at least an hour before serving. If desired, top individual servings with a sprinkle of chopped Serrano ham and hard-boiled egg.
Notes
*An uncooked, cured Spanish ham. If unavailable, prosciutto is a good substitute.
Recipe by dramatic pancake at https://www.dramaticpancake.com/jane-salmorejo-tomato-bread-soup/