Author: From Taberna Pepe Misi restaurant in Cordoba, Spain
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
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.
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/