Salmorejo

Ingredients

  • 6 medium ripe tomatoes, (about 3 pounds), coarsely chopped
  • 2 cloves garlic
  • 1/4 cup sherry vinegar, preferably Spanish
  • 3/4 cup extra virgin olive oil, preferably Spanish
  • 2 teaspoons salt
  • 2 cups packed day-old bread (French or sourdough), cut in 2-inch bread cubes
  • 2 hard-boiled eggs, finely chopped
  • 2 ounces Spanish ham, shredded

Instructions

  1. In a large bowl combine all of the ingredients except egg and ham. Mix the ingredients around so that the bread has a chance to soak up the liquids. Let rest for about 15 minutes or until the bread is softened.
  2. In batches puree the soup. If your blender doesn’t totally puree the soup, you can pass it through a food mill for a smoother texture. Transfer to a bowl in batches and, when all has been pureed, taste for seasoning.
  3. Cover and refrigerate for at least 4 hours and up to 2 days ahead of serving. Season to taste just before serving.
  4. To serve ladle soup in soup bowls and garnish with the chopped egg and ham. Serve immediately.

Serves 4 to 6 people.

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