SPANISH SALMOREJO RECIPE

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almorejo is a chilled tomato soup from Andalusia, Spain. It is similar to gazpacho, but is thicker and creamier due to the addition of breadcrumbs. Salmorejo is typically served as a summer dish and is a popular appetizer in Spain.

Here is a simple recipe for salmorejo with extra virgin olive oil:

INGREDIENTS

• • 2 lbs ripe tomatoes, cored and roughly chopped
  • 1 clove of garlic
  • 1 slice of white bread, crust removed and soaked in water
  • 2 tablespoons of sherry vinegar
  • Salt, to taste
  • 8-9 tablespoons of extra virgin olive oil
  • Garnish: diced Serrano ham, diced hard-boiled eggs, and croutons

INSTRUCTIONS

1. In a blender, combine the tomatoes, garlic, soaked bread, sherry vinegar, salt, and extra virgin olive oil.
2. Blend the ingredients until smooth, about 2-3 minutes.
3. Pour the mixture through a fine-mesh strainer into a large bowl, discarding any solids.
4. Chill the salmorejo in the refrigerator for at least 2 hours.
5. When ready to serve, ladle the salmorejo into bowls and garnish with diced Serrano ham, diced hard-boiled eggs, and croutons.

VEGETARIAN VERSION: remove Serrano ham.

VEGAN VERSION: remove Serrano ham and egg. Add chopped cucumber and nuts for garnish.

Enjoy this refreshing summer dish!