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- Salmorejo Tomato Soup with Egg
Salmorejo Tomato Soup with Egg
Ingredients
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.
TIP:Boil the eggs for 9 to 10 minutes once the water reaches a boil, depending on their size. As soon as they are done, cool them in cold water to stop further cooking and make them easier to peel. The yolk will also stay tender instead of becoming overcooked.
- 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.
TIP:Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.
- 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.
More tips:
The riper and sweeter the tomatoes, the fuller and silkier the result. adjust the amount of bread according to tomato juiciness.
For an extra smooth texture, strain the blended soup through a fine sieve.
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Topic: Spanish Cuisine
