Salmorejo Soup

Salmorejo Soup


8 plum tomatoes, cored and halved
½ clove garlic
½ piece small yellow onion, sliced
2 tablespoons sherry vinegar
1-day old baguette, (8 ounces) cut into large cubes
¼- ½ cup water
pinch of salt
freshly ground black pepper, to taste
1 cup extra-virgin olive oil, plus more for drizzling

3 hard-boiled eggs, coarsely chopped
150 grams jamon serrano (cured ham), oven baked until crisp
rustic bread
olive oil


In a blender, add the mixture of tomatoes, garlic, onion, vinegar, bread cubes, water, a pinch of salt, pepper and olive oil. Blend all ingredients until smooth. Add water if you find the soup too thick or add bread if it is too thin. Season with salt and pepper.

This soup can be eaten as is or garnished with chopped hard boiled egg and crispy jamon serrano chips. Serve with rustic bread and a drizzle of olive oil to finish.




Elite Recipes: European Food Made Simple with Cara Davis

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