Salmorejo

Serves 1
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Directions

  1. 1Core and quarter the ripe tomatoes.
  2. 2Smash and peel the garlic.
  3. 3Tear the stale bread into pieces.
  4. 4Add the bread, olive oil, sherry vinegar, salt, pepper, and smoked paprika to a blender.
  5. 5Add the quartered tomatoes to the blender.
  6. 6Add water to the blender to thin the mixture to the desired consistency.
  7. 7Blend until the mixture is silky smooth and forms a creamy soup.
  8. 8Pour the blended soup through a strainer into a glass measuring cup to remove any solids.
  9. 9Boil eggs in a pot.
  10. 10Place the boiled eggs into an ice bath to cool.
  11. 11Peel the cooled hard-boiled eggs.
  12. 12Chop the peeled hard-boiled eggs.
  13. 13Open the package of Jamon Iberico.
  14. 14Ladle the Salmorejo soup into a bowl.
  15. 15Top the soup with chopped hard-boiled eggs.
  16. 16Add pieces of Jamon Iberico on top of the eggs.
  17. 17Drizzle with olive oil.
  18. 18Season with freshly cracked black pepper.

Ingredients

  • 24 oz ripe tomatoes
  • 5 oz stale bread
  • 0.5 cup good quality EVOO
  • 1 clove garlic
  • 1 Tbsp sherry vinegar
  • Salt
  • Pepper
  • water
  • hard boiled egg
  • Jamon Iberico
  • 1 pinch smoked paprika

Equipment

strainerblenderpottongsbowlplateknife