Salmorejo is a cold, creamy tomato soup, coming from Cordoba, Spain. It is made from tomatoes, bread, vinegar, garlic and oil. Typically, the tomatoes are skinned and afterwards pureed with the other active ingredients. It is an easy pink-orange, summertime soup made with tomatoes, bread, vinegar, oil and garlic, just like gazpacho.
• 1/4 cup Sherry wine vinegar.
• 1 1/2 tablespoons fresh lemon juice.
• 1 garlic clove, peeled.
• 2 cups (stuffed) coarsely torn day-old baguette with crust (about 4 ounces).
• 10 plum tomatoes, cut in half, seeded, coarsely sliced (about 6 cups).
• 1/3 cup sliced Serrano ham
• 1 1/2 cups gently seasoned extra-virgin olive oil.
• 3 hard-boiled eggs, coarsely sliced.
• 2 cups room-temperature water
• 1 tablespoon coarse kosher salt
• Fruity Spanish olive oil (for sprinkling).
2. Add bread; soak 30 minutes.
3. Squeeze excess liquid from bread; reserve soaking liquid.
4. Puree half each of sliced tomatoes, sliced onion, Sherry wine vinegar, fresh lemon juice, and garlic in mixer till really smooth.
5. With machine running, slowly include half of bread, including reserved soaking liquid by tablespoonfuls if mix is too thick to mix.
6. Puree till extremely smooth.
7. With device running, slowly include half of light extra-virgin olive oil (mix will certainly turn somewhat orange).
8. Transfer to huge bowl.
9. Repeat with remaining sliced tomatoes, sliced onion, Sherry wine vinegar, fresh lemon juice, oil, garlic, and bread.
10. Cover and chill a minimum of 2 hours and as much as 1 day.
11. Season to taste with salt.
12. Divide soup amongst little bowls.
13. Sprinkle sliced egg and ham over.
14. Drizzle with Spanish olive oil and serve.
Ingredients:
• 1/3 cup coarsely sliced onion.• 1/4 cup Sherry wine vinegar.
• 1 1/2 tablespoons fresh lemon juice.
• 1 garlic clove, peeled.
• 2 cups (stuffed) coarsely torn day-old baguette with crust (about 4 ounces).
• 10 plum tomatoes, cut in half, seeded, coarsely sliced (about 6 cups).
• 1/3 cup sliced Serrano ham
• 1 1/2 cups gently seasoned extra-virgin olive oil.
• 3 hard-boiled eggs, coarsely sliced.
• 2 cups room-temperature water
• 1 tablespoon coarse kosher salt
• Fruity Spanish olive oil (for sprinkling).
Directions:
1. Stir 2 cups water and 1 tablespoon coarse salt in medium bowl to liquefy.2. Add bread; soak 30 minutes.
3. Squeeze excess liquid from bread; reserve soaking liquid.
4. Puree half each of sliced tomatoes, sliced onion, Sherry wine vinegar, fresh lemon juice, and garlic in mixer till really smooth.
5. With machine running, slowly include half of bread, including reserved soaking liquid by tablespoonfuls if mix is too thick to mix.
6. Puree till extremely smooth.
7. With device running, slowly include half of light extra-virgin olive oil (mix will certainly turn somewhat orange).
8. Transfer to huge bowl.
9. Repeat with remaining sliced tomatoes, sliced onion, Sherry wine vinegar, fresh lemon juice, oil, garlic, and bread.
10. Cover and chill a minimum of 2 hours and as much as 1 day.
11. Season to taste with salt.
12. Divide soup amongst little bowls.
13. Sprinkle sliced egg and ham over.
14. Drizzle with Spanish olive oil and serve.
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