Salmorejo
Salmorejo is a traditional Spanish cold tomato soup that offers a refreshing and satisfying culinary experience, particularly beloved during the warmer months. Originating from a vibrant journey in Spain, this dish stands out for its simplicity and rich flavors, harmoniously blending ripe tomatoes, eggs, and serrano ham. The core ingredients come together to create a smooth, creamy soup that's both deeply flavorful and refreshingly tangy. Ripe tomatoes provide a juicy base, while the boiled eggs and thinly sliced serrano ham add layers of texture and a subtle saltiness, making each spoonful a delicate balance of tastes. Inspired by the authentic Spanish version discovered during travels, the described Salmorejo recipe invites you to dive into the refreshing essence of Spain's gastronomy, essentially bringing the warmth and vibrancy of Spanish culture right to your table. This dish is not only a testament to Spain's culinary heritage but also an invitation to explore its rich flavors and share in the joy of cooking and eating well.
Equipment
- 1 big pot
Ingredients
- 2 hardboiled eggs
- Diced serrano ham
- A splash of sherry vinegar
- A pinch of salt
- 8 medium tomatoes
- 1 cup olive oil again
- 1 clove of garlic
- 1 medium baguette
Instructions
- Carry a big pot of salted water to a boil on the burner.
- In the base of each tomato, make a small symbol.
- Remove the cores from the tomatoes and mix everything else.
- Use a high-powered blender, combine all ingredients.
- Remove the "guts" from your baguette and toss them in with the blended vegetables.
- Mix in the drop of vinegar, pepper, and garlic until the soup has even consistency.
- Mix in 1 hardboiled egg until completely combined.
- Offer in big containers with toppings of diced poblano pepper and diced ham. Serve chilled.