Spanish Cold Soup Salmorejo
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
In Spain, there is a tradition of making cold soups from water, olive oil, bread, and vinegar, with the most famous being gazpacho. Salmorejo is its sibling. The differences are subtle: both soups blend all the listed ingredients with tomatoes, but in short, salmorejo is served with eggs and ham. It is perfect for hot days when you don't feel like eating a heavy meal but need to replenish your strength.
Ingredients
- Tomatoes - 17.6 oz
- White bread - 8.8 oz
- Garlic - 1 clove
- Champagne Vinegar - 1 tablespoon
- Olive Oil - 2 fl oz
- Chicken Egg - 2 pieces
- Jamón - 4 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Sugar - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Trim the crusts off the bread.
Step 3
Cut the crustless bread into large pieces.
Step 4
Chop the tomatoes into large pieces.
Step 5
Blend the bread and tomatoes in a blender along with the garlic, olive oil, and vinegar.
Step 6
Season with sugar, salt, and pepper, then refrigerate for 15 minutes.
Step 7
In a small saucepan, bring water to a boil and add the eggs. Cook over medium heat for 10–12 minutes, then cool them.
Step 8
Peel the eggs. Coarsely chop the eggs and ham.
Step 9
Ladle the soup into bowls, and add slices of eggs and ham.
Step 10
Drizzle with olive oil.
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