Salmorejo is a creamy Spanish tomato based soup.
Much like gazpacho it is served chilled. However, Salmorejo is thicker in texture and it's color is more pink then orange as compared to gazpacho.
Salmorejo soup originated in Cordoba, located in the southern region of Andalucia, Spain.
- 8 Medium Fresh Tomatoes, Peeled and Diced
- Pinch of Salt
- 3 Hard Boiled Eggs
- 1 Clove Garlic, Minced
- Splash Sherry Vinegar
- 3/4 Cup Olive Oil
- Sliced Jamon Serrano
Put tomatoes into a blender and blend at high-speed for about 30 seconds until the tomatoes are broken down.
Remove the inside of the baguette, should be about 2 cups of bread, and add them to the blended tomatoes. Let the bread soak in the tomato juice for about 10 minutes.
Add the garlic, vinegar and salt to the blender and blend until the soup is an even texture and the bread is completely broken down. Slowly add the olive oil little by little, blending each time you add some. Blend until creamy. Refrigerate.
Serve cold in small bowls with diced hardboiled egg and sliced ham as condiments.