Salmorejo
 
Prep time
Total time
 
Author:
Recipe type: Soup
Cuisine: Spanish
Serves: 4 portions of 200 mL
Ingredients
  • 8 medium ripe tomatoes, quartered (San Marzano, plum or vine tomatoes)
  • 1 garlic clove, peeled and halved
  • ⅓ cup breadcrumbs (I use whole wheat breadcrumbs)
  • 2 tsp of sherry vinegar
  • 1 tsp sugar
  • 1 tsp salt (or to taste)
  • ⅓ cup extra virgin olive oil
  • Hard-boiled eggs (or quail eggs) and jamón (Spanish cured ham) to garnish (optional)
Instructions
  1. In a food processor or blender, combine the tomatoes, garlic, breadcrumbs, sherry vinegar, sugar and salt. Purée the ingredients at high speed.
  2. Reduce the speed of the blender and gradually add the extra virgin olive oil. Continue blending until a silky smooth texture is obtained.
  3. Transfer the soup to a bowl, cover and refrigerate.
  4. Before serving, whisk the soup and taste for seasoning. Adjust as needed.
  5. Ladle the cold soup into small bowls and garnish with small pieces of hard-boiled egg and ham or omit these ingredients for a vegetarian/vegan version.
Nutrition Information
Serving size: 200 mL Calories: 214 kcal, Fat: 18 g, Carbohydrates: 12 g, Sodium: 654 mg, Fiber: 2 g, Protein: 2 g
Recipe by foods&foodies at https://foodsandfoodies.com/2017/07/salmorejo/