Salmorejo Tomato Soup with Egg

Name: Salmorejo Tomato Soup with Egg
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 portions
Ingredients: 1000 g tomatoes; 200 g baguette; 100 ml olive oil; 1 clove garlic; 1 tablespoon vinegar; 1 teaspoon salt; ground pepper; 2 pcs eggs; 50 g parma ham; 1 l water

Jakub SýkoraEggSpanish Cuisine x se líbilo

Salmorejo blends together as a creamy Andalusian cold soup of tomatoes and bread emulsified with olive oil. You soak chopped tomatoes with torn baguette, then blend them with garlic, salt, and vinegar, drizzling in olive oil as it runs to form a smooth emulsion. You season the soup with pepper and chill it. You divide it into bowls, top with chopped hard-boiled egg and strips of cured ham, and serve it well chilled.

Příprava: 30min

Vaření: 12min

CELKOVÝ ČAS: 42min

Step by step process

Preparation

1
Wash the tomatoes, remove their cores, and cut them into large pieces into a big bowl. Tear the baguette into smaller chunks, add to the tomatoes, and mix well to allow the bread to soak up the juices. Let rest together for 10 minutes.
2
Meanwhile, peel the garlic and remove any sprout inside. Measure out the required amounts of olive oil and vinegar.

Cooking

3
Bring water to a boil in a pot and add the eggs. Boil for 9 to 10 minutes until hard-boiled, then cool the eggs in cold water, peel, and set aside.
4
Blend the tomatoes with soaked baguette, garlic, salt, and vinegar in a blender until perfectly smooth. With the blender running, drizzle in the olive oil in a thin stream to create a smooth, creamy emulsion.
5
Season the soup with pepper and adjust salt or vinegar to taste. Chill for at least 20 minutes in the refrigerator to let the flavors meld.

Serving

6
Finely chop the eggs and slice the Parma ham into thin strips.
7
Divide the soup into bowls, sprinkle each serving with egg and ham, and serve well chilled.