Salmorejo Recipe – Spanish Cold Soup from Andalucia

Ingredients (6 servings):

  • 2 cans of peeled tomatoes
  • half of a baguette
  • 1-2 peppers (red or green)
  • 1 Cup Extra Virgin Olive Oil
  • 2-3 garlic cloves
  • 1-2 teaspoons Sherry Vinegar
  • salt and freshly ground black pepper to taste
  • 3 Hard Boiled Eggs
  • a few slices of jamon serrano (Spanish ham) – optional

Preparation method:

  1. Add the canned peeled tomatoes to the blender.
  2. Blend at high speed for about half a minute until the tomatoes transformed to a sauce.
  3. Break the baguette into smaller pieces with your hands.
  4. Dice the hard boiled eggs.
  5. Add the baguette, peppers and garlic to the blender.
  6. Season with vinegar, salt and freshly ground black pepper.
  7. Blend until the bread and others break down to a smooth paste.
  8. Start blending again at medium speed and drizzle slowly the olive oil through the opening on the top of the blender so the olive oil gets emulsified mayonnaise-like.
  9. Add about one egg of the diced ones to the blender and blend it till incorporated into the soup.
  10. Adjust with salt and pepper to taste.
  11. Serve in smaller bowls with the diced hard boiled eggs and some jamon serrano, Spanish ham. I left out the ham and used only eggs.