Salmorejo

Salmorejo is a super simple and easy cold soup, similar to gazpacho, perfect for summer.

📝 Ingredients

• 1 lb tomatoes (very ripe, roma, vine-ripened or other good quality if possible)
• 1 clove garlic ((small-med))
• 1 cup cubed bread (day-old white eg baguette/country-style, amount without crusts)
• 1/2 tsp sherry vinegar
• 1 pinch salt
• 3 tbsp extra virgin olive oil
• 1 hard boiled egg
• 2 slices serrano ham ((approx, ideally thicker sliced - or can use chorizo as I had here))
• 1 tsp extra virgin olive oil ((approx))

👨‍🍳 Instructions

1. 1Roughly dice the tomatoes and remove any green/tough core (see notes). Peel and roughly chop the garlic. Put the tomatoes, garlic, cubed bread, vinegar and salt in a blender or food processor. Blend a minute or two until well broken up and smooth. If the tomatoes are not very juicy, add a little water to make it slightly easier to blend but it should be relatively thick.
2. 2If you are able to, add the olive oil gradually while the blender is still running. If not, add some at a time then blend. Either way, blend a couple minutes so the mixture is very smooth and looks silky, almost creamy.
3. 3Chill for around 30 minutes so that the mixture is well chilled. You can also leave it overnight, if this suits better.
4. 4To serve, divide between two bowls. Dice the hard boiled egg and ham into small pieces and top the two bowlfuls. Drizzle over a little oil and serve.