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salmorejo

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

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

►
yield 5 cups
prep time 10 Min
method No-Cook or Other

Ingredients For salmorejo

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

How To Make salmorejo

  • 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.
  • 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.
  • 3
    Transfer the soup into a large bowl, cover and chill for 3 to 5 hours.
  • 4
    When time to serve, top with chopped Serrano ham, chopped hard-boiled egg and garnish with croutons. Yields 5 cups.
  • 5
    To view this summer favorite on YouTube, click on this link >>> https://youtu.be/gqvl3da6tZw
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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