salmorejo

Name: SALMOREJO
Prep time: 10 min
Yield: 5
Cuisine: Spanish
Ingredients: 2 1/2 pound(s) tomatoes, blanched, skin removed and quartered; 2 1/2 cup(s) stale french loaf, crust removed and cubed; 1/4 cup(s) low-sodium vegetable broth; 2 tablespoon(s) vinagre de jerez (substitute red wine vinegar); 1 large clove garlic, quartered; 1/2 teaspoon(s) ground himalayan sea salt, or to taste; 1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns); /2 cup(s) extra virgin olive oil; 1/4 cup(s) serrano ham (substitute prosciutto), chopped for topping; 1 large free-range egg, hard-boiled and chopped for garnish; croutons, as needed for garnish

5 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jul 18, 2023

Incredibly delicious, this tasty chilled soup is perfect to serve on hot summer days!

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A delicious bowl of Salmerojo (chilled tomato soup) topped with serrano ham, chopped hard-boiled egg and croutons ready to be enjoyed

prep time 10 Min

cook time

method No-Cook or Other

yield 5 cups

Ingredients

2 1/2 pounds tomatoes, blanched, skin removed and quartered
2 1/2 cups stale french loaf, crust removed and cubed
1/4 cup low-sodium vegetable broth
2 tablespoons vinagre de jerez (substitute red wine vinegar)
1 large clove garlic, quartered
1/2 teaspoon ground himalayan sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
/2 cup extra virgin olive oil
1/4 cup serrano ham (substitute prosciutto), chopped for topping
1 large free-range egg, hard-boiled and chopped for garnish
croutons, as needed for garnish

How To Make salmorejo

Step 1

In the jar of a blender (work in batches if your blender is not big enough), add blanched tomatoes, stale bread cubes, vegetable broth, Vinagre de Jerez, garlic, sea salt and freshly ground black pepper.

Step 2

Put the lid on and remove the filler cap. Pulse a few times before setting the speed on medium. Slowly, pour the oil into the mixture; taste and adjust if necessary.
Step 3

Transfer the soup into a large bowl, cover and chill for 3 to 5 hours.
Step 4

When time to serve, top with chopped Serrano ham, chopped hard-boiled egg and garnish with croutons. Yields 5 cups.
Step 5

To view this summer favorite on YouTube, click on this link >>> https://youtu.be/gqvl3da6tZw
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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