Salmorejo

Dive into the refreshing flavors of Spain with this creamy Salmorejo, a chilled tomato soup blended with garlic and olive oil. Perfect for a summer lunch or as a vibrant starter at your next gathering.

• 1 kg ripe tomatoes
• 100 g stale bread
• 80 ml extra virgin olive oil
• 20 ml red wine vinegar
• 1 clove garlic
• to taste salt
• to garnish hard-boiled eggs
• to garnish jamón ibérico

Method

1. 1

   Begin by washing the ripe tomatoes thoroughly.

2. 2

   Cut the tomatoes into quarters and place them in a blender.

3. 3

   Add the stale bread, garlic, vinegar, and a pinch of salt to the blender with the tomatoes.

4. 4

   Blend the mixture until smooth, then slowly drizzle in the olive oil while blending until well incorporated.

5. 5

   Taste and adjust the seasoning with more salt or vinegar if necessary.

6. 6

   Chill the salmorejo in the refrigerator for at least 30 minutes before serving.

7. 7

   Serve in bowls, garnished with chopped hard-boiled eggs and slices of jamón ibérico.