A dense, silky Andalusian cold soup, where ripe tomato, bread, and olive oil emulsify into an orange cream. Served well chilled with hard-boiled egg and serrano ham, it is simple, direct, and profoundly summery.
Ingredients
- 1 kg very ripe beefsteak tomatoes
- 180 g stale country bread without thick crust
- 120 ml fruity extra-virgin olive oil
- 1 clove pink garlic
- 1 tbsp sherry vinegar
- to taste fine salt
- 2 pieces eggs
- 4 slices serrano ham
Method
- Cook the eggs in a saucepan of simmering water until the yolk is set but still tender in the center, then cool them in cold water before peeling.
- Wash the tomatoes, remove the core, and chop them coarsely; blend until you have a thick, red, and very fragrant juice.
- Pass the blended tomato through a sieve or fine-mesh strainer, pressing well, to remove the skins and seeds and retain a smooth pulp.
- Add the torn bread to the tomato pulp and let it soak until it is soft and breaks down easily under a spoon.
- Blend the tomato, bread, garlic, vinegar, and salt until you have a smooth cream, with no visible chunks.
- Drizzle in the olive oil with the blender running, until the salmorejo becomes glossy, thick, and orange.
- Taste and adjust the balance; the tomato should remain dominant, with a hint of garlic, a subtle acidity, and a very round finish.
- Refrigerate until the soup is thoroughly chilled and firmer, with a coating texture.
- Serve in bowls or shallow soup plates, then garnish with chopped hard-boiled egg and finely diced serrano ham just before bringing to the table.
Nutrition
Per serving
- Energy
- 561.9 kcal
- Protein
- 19.99 g
- Carbohydrate
- 34.47 g
- Fat
- 37.9 g
- Fibre
- 6.01 g
- Calcium
- 10.88 mg
- Iron
- 0.71 mg
- Magnesium
- 15.58 mg
