Salmorejo Recipe | Spanish Soup
Serving: 4 portions
Equipment
Ingredients
- 1½ loaves mini-baguette bread or ½ baguette (see notes further down)
- 1 clove garlic peeled
- 1 cup very cold water
- ½ tablespoon salt (may need more, to taste)
- 3 pounds tomato [1.4 kilograms] (very red tomatoes in vine)
For garnishing
- 4 slices Jamón serrano (Spanish cured ham) minced
- 2 mini-baguette bread or 1 baguette cut into slices
- 4 eggs hard-boiled, peeled, and minced
Instructions
1. Chop tomatoes
- Chop the tomatoes discarding the white part and the seeds.
2. Chop bread
- Separate the bread crust from the crumb.⚠️ We'll only use the soft crumb, but you can dice and toast the crust to serve as croutons (optional).
3. Blend
- Combine the soft bread crumb garlic, cold water, and chopped tomatoes in the blender and mix until til it turns into a thick cream. Season with salt to taste.💡 By adding more or less water you can make it into a creamy soup, or make it thicker to serve as a dip.Keep the soup chilled till. you serve it.
4. Toast ham
- Heat a frying pan over medium-high heat. Add the ham and cook stirring until they are crispy.Set aside.
5. Serving
- Serve the chilled soup equally portioned in 4 bowls. Garnish with the ham bits and boiled eggs.Serve the bread slices on the side.
Nutrition
Serving: 1.75cup | Calories: 279kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1080mg | Potassium: 802mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2158IU | Vitamin C: 66mg | Calcium: 94mg | Iron: 2mg
