Main Course
Salmojero
Classic Andalusian Cold & Creamy Tomato Soup topped with Hard-Boiled Egg and Serrano Ham
Ingredients
Ingredients:
- 650g ripe tomatoes cored and coarsely chopped
- 110g stale or lightly toasted bread, crust discarded, inside torn or chopped into bite-size pieces
- 75ml extra virgin olive oil plus more for drizzling
- 1 garlic clove crushed and peeled
- 15ml sherry vinegar
- 4g fine sea salt
- 1g freshly ground black pepper plus more for serving
- 90ml cold water
- 2 hard-boiled eggs chopped (optional)
- 110g diced jamón serrano or prosciutto finely chopped (optional)
Method
Instructions:
- In a blender, combine the tomatoes, bread, olive oil, garlic, sherry vinegar, salt, pepper, and cold water. Blend until smooth.
- Strain the mixture through a fine mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
- Cover and refrigerate the soup for at least 2 hours to chill and allow the flavors to meld.
- Serve the salmojero cold, drizzled with extra virgin olive oil and topped with chopped hard-boiled eggs and diced jamón serrano or prosciutto, if desired.
- Season with freshly ground black pepper before serving. Enjoy!
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