Salmorejo - Spanish Chilled Tomato Soup
It was in Madrid in March where I first met salmorejo, gazpacho's richer, deeper cousin. The cool, creamy tomato soup transcended seasonality. It was topped with egg and jamón ibérico, which wept fatty tears over its surface. Salmorejo demands that you act as a Spaniard and mop up every drop with bread. Then, like an American, you order another. —Alex Raij, a chef-owner of La Vara and Txikito restaurants in New York City
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- 1 clove garlic crushed
- freshly ground black pepper to taste
- 3 tbsp. kosher salt plus more to taste
- 8 plum tomatoes cored, halved, and seeded
- 1 baguette cut into large pieces
- 1/2 small yellow onion
- 1 cup extra-virgin olive oil plus more for drizzling
- 2 tbsp. sherry vinegar
- 3 hard-boiled eggs chopped
- 1 1/2 cups iberian ham or prosciutto, finely chopped
- Carbohydrate 41.77655125 g
- Cholesterol 79.5 mg
- Fat 30.4144825776032 g
- Fiber 3.10281262117624 g
- Protein 11.05039375 g
- Saturated Fat 4.69575876071545 g
- Serving Size 1 1 Serving (245g)
- Sodium 3062.39175000155 mg
- Sugar 38.6737386288238 g
- Trans Fat 1.27929625210149 g
- Calories 478 calories
Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.
