Salmorejo: A Traditional Spanish Cold Tomato Soup
Category: First Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe Roma tomatoes | 800g |
| Stale bread (preferably white) | 200g |
| Garlic | ½ clove |
| Water | 250ml |
| Extra virgin olive oil | q.b. |
| Fine salt | q.b. |
| Black pepper | q.b. |
| Eggs | 2 |
| Serrano ham (or any cured ham) | 2 slices |
Nutritional Information (per serving):
(Approximate values for one serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 9g |
| Carbohydrates | 40g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | 500mg |
Instructions:
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Prepare the Stale Bread: Begin by removing the crust from the stale bread slices, cutting them into chunks. Soak the bread in a bowl of water for about 30 minutes. This step helps the bread to soften and absorb the water, making it easier to blend.
-
Peel and Prepare Tomatoes: While the bread is soaking, peel the tomatoes. To do this, make a small ‘X’ incision on the bottom of each tomato and briefly submerge them in boiling water for about 30 seconds, then transfer them to ice water. The skins should peel off easily.
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Make the Base: Once the bread is soaked, place the peeled tomatoes, softened bread (that has not been squeezed out), and the half clove of garlic into a blender or food processor. Blend until smooth.
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Add Seasoning and Oil: Add approximately 50ml of extra virgin olive oil, a pinch of salt, and a sprinkle of black pepper to the mixture. Blend again to combine, ensuring that the mixture is velvety smooth and thick. The final consistency should be creamy and dense, resembling a puree.
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Chill the Soup: Transfer the blended mixture to a bowl or container, cover it with plastic wrap, and refrigerate for at least 2 hours, allowing the flavors to meld and the soup to chill.
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Boil and Prepare Eggs: While the soup is chilling, hard-boil the eggs. Place the eggs in a pot, cover with water, and bring it to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Remove the eggs, let them cool, then peel and slice them into rounds or cubes.
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Prepare the Ham: Slice the serrano ham (or any other cured ham you prefer) into thin strips. These will serve as a garnish for the soup.
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Serve: Once the soup is well-chilled, serve it in individual bowls. Garnish each serving with the sliced hard-boiled eggs, strips of serrano ham, and a drizzle of extra virgin olive oil.
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Enjoy: Serve the salmorejo cold, as a refreshing, creamy appetizer or first course for a warm day. Its vibrant flavors, combined with the richness of the egg and the salty ham, make for a delightful and satisfying dish.
Tips:
- Bread: For best results, use good-quality stale white bread, preferably from a local bakery. The bread contributes to the creamy texture of the soup.
- Ham: Jamón serrano is traditional, but you can use any high-quality cured ham if unavailable.
- Serving Suggestions: Salmorejo is traditionally served cold, but it can also be served at room temperature depending on your preference. Serve with a side of crusty bread or a simple salad.
Salmorejo is not only a dish full of rich flavors, but it’s also incredibly versatile. Perfect for summer gatherings, casual dinners, or as a starter to a larger Spanish-inspired meal, this soup will transport you straight to the sunny streets of Spain.
