Salmorejo
Equipment
1 Dutch Oven plus induction cooktop
1 Blender
Ingredients
- 8 tomatoes ripe and juicy
- 1 baguette medium
- 1 cup extra virgin olive oil
- 1 garlic clove
- ½ teaspoon sherry vinegar or red wine vinegar
- salt as needed
- 2 hard boiled eggs diced and divided
- Serrano ham diced, or Prosciutto
Instructions
- Bring a large dutch oven with salted water to a boil. Cut a small cross in the bottom of each tomato. Once the water is boiling, add the tomatoes and scald for 30-60 seconds.
- Remove immediately and place in a bowl filled with ice and cold water. The skins should peel right off the tomatoes.
- Remove the cores of the tomatoes and then place them in a blender. Blend the tomatoes at high-speed until they are broken down.
- Hollow out your baguette and add the removed bread to the tomatoes. Add bread a little at a time to control the change in texture, about 2 cups of bread will give a nice consistency. Let the bread soak in the tomato juice for about 5 minutes.
- Add the splash of vinegar, a pinch of salt, and garlic and blend until the soup is creamy and the bread is completely pureed.
- Add the olive oil a little at a time and blend at a moderate speed in between pours.
- Add 1 hardboiled egg and blend until incorporated. Taste and adjust flavor and texture by adding salt, vinegar, garlic, or bread as needed.
- Refrigerate for at least 2 hours to chill. Serve in small bowls, garnish with diced hardboiled egg and sliced ham. Enjoy!
Nutrition
Calories: 723kcalCarbohydrates: 40gProtein: 11gFat: 59gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 41gCholesterol: 93mgSodium: 431mgPotassium: 696mgFiber: 4gSugar: 10gVitamin A: 2179IUVitamin C: 34mgCalcium: 105mgIron: 3mg
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