Name: Salmorejo (Spanish Chilled Tomato Soup) recipe
Ingredients: 2 ¼ pounds tomatoes, peeled and halved;7 ounces day-old bread, sliced;1 clove garlic, or more to taste;salt to taste;1 cup extra-virgin olive oil;¼ cup red wine vinegar;4 slices Spanish serrano ham, chopped;2 hard-cooked eggs, chopped

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Ingredients

2 ¼ pounds tomatoes, peeled and halved 7 ounces day-old bread, sliced 1 clove garlic, or more to taste salt to taste 1 cup extra-virgin olive oil ¼ cup red wine vinegar 4 slices Spanish serrano ham, chopped 2 hard-cooked eggs, chopped

Nutrition Info

780.9 calories carbohydrate: 36.4 g cholesterol: 118.5 mg fat: 65.4 g fiber: 4.4 g protein: 12.5 g saturatedFat: 10.9 g servingSize: - sodium: 646.7 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Directions

Place tomatoes in the bowl of a food processor, pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.
Serve chilled tomato soup sprinkled with serrano ham and eggs.

Recipe Yield

4 servings

Recipe Note

Originally from Andalusia, this chilled Spanish soup is now enjoyed all over Spain. Similar to gazpacho, this deliciously different soup makes a spectacular summer starter or light lunch.

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