Recipe: Salmorejo (tomato soup)

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1.5 kg of ripe tomatoes

8 hardboiled eggs

2 cloves of garlic

300 g of bread

5 dl of extra virgin olive oil

1.5 dl of sherry vinegar

Jamon Iberico cut in cubes




Wash and peal the tomatoes and dice them. Add the tomatoes to a sealable container together with the boiled eggs cut in half, the garlic, the vinegar, the bread, half of the olive oil and salt. Place the mixture in the fridge for at least 12 hours. After the flavors have melded, blend the mixture with an immersion blender or in the blender.

Emulsify the soup with the rest of the oil and strain the soup. The soup should remain a bit thick, with a creamy texture.

When ready to serve, add pepper and garnish with some pieces of the ham. Some more of the egg can also be halved or chopped and added to the Salmorejo.


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