Salmorejo
Salmorejo, a quintessential Spanish dish, is a celebration of the country's bountiful produce and its people's masterful approach to culinary simplicity. This thick, creamy soup, destined for warm summer days, hinges on the quality and freshness of just a few key ingredients: ripe tomatoes, bread, extra virgin olive oil, garlic, and vinegar, coming together to create a vibrant blend that is both refreshing and deeply satisfying. The tomatoes offer a sweet and fruity foundation, while the bread thickens the soup to a luxurious consistency. Extra virgin olive oil adds a smooth, velvety texture and a rich flavor profile, complemented by the subtle bite of garlic and the bright spark of vinegar. Traditionally topped with hard-boiled eggs and serrano ham, Salmorejo transcends its humble origins to become a dish of elegant simplicity. My journey to perfecting Salmorejo at home was sparked by an enchanting encounter with this Andalusian delicacy during my travels in Spain, leading to an exploration of the balance and harmony within its flavors. Now, as I share this recipe, I extend an invitation to all to experience the joy of creating and savoring a taste of Spain's gastronomic heritage through Salmorejo—a cool, comforting embrace in the form of a soup.
Equipment
- 1 big saucepan
Ingredients
- 2 hard-boiled eggs
- Diced serrano ham
- A splash of sherry vinegar
- A pinch of salt
- 1 cup extra virgin olive oil
- 1 clove of garlic
- 1 medium baguette
- 8 medium tomatoes
Instructions
- Bring a big saucepan of salted water to a boil on the stovetop.
- After the water has to a boil, add the tomatoes and cook for 30-60 seconds.
- Remove the seeds from the tomatoes and mix.
- Blend in the splashes of vinegar, pepper, and onion until the soup is smooth and the bread has broken down entirely.
- Blend in 1 hardboiled egg until fully combined.
- Taste and adjust the salt, vinegar, onion, and bread to your liking.