Salmorejo (Spanish Chilled Tomato Soup)

Originally from Andalusia, this chilled Spanish soup is now enjoyed all over Spain. Similar to gazpacho, this deliciously different soup makes a spectacular summer starter or light lunch.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 781 Calories

Ingredients

• salt to taste
• 2 hard-cooked eggs, chopped
• ¼ cup red wine vinegar
• 1 cup extra-virgin olive oil
• 2 ¼ pounds tomatoes, peeled and halved
• 7 ounces day-old bread, sliced
• 1 clove garlic, or more to taste
• 4 slices Spanish serrano ham, chopped

Recipe Instructions

Step 1

Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.

Step 2

Serve chilled tomato soup sprinkled with serrano ham and eggs.