Salmorejo Soup
Food
Quick Meals
Starters
Spanish
This chilled Spanish soup is a perfect option to serve in the height of summer and is an excellent alternative to gazpacho.
10 Servings
Ingredients
2 slices white bread
8 large ripe tomatoes, roughly chopped
1 green pepper, deseeded and roughly chopped
3 garlic cloves, roughly chopped
75ml extra virgin olive oil, plus extra for drizzling
2-3 tbsp cider vinegar
1 boiled egg, finely chopped
½ red onion, finely chopped
50g Serrano ham, chopped
½ green pepper, finely sliced
Method
- Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.
- Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.
