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