May 24, 2024

Solmojero

Name: Salmojero
Prep time: 20 min
Cook time: 7 min
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))

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Salmojero

Classic Andalusian Cold & Creamy Tomato Soup topped with Hard-Boiled Egg and Serrano Ham

Print Pin Rate

Appetizer

Soup

starter

andalusia

salmojero

tapas

Prep Time: 20

Cook Time: 7

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

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)

Instructions

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!