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Salmorejo
Indulge in the vibrant flavors of Salmorejo, a traditional Spanish chilled tomato soup that hails from Andalusia. This dish is a creamy blend of ripe tomatoes, fragrant garlic, and the richness of extra virgin olive oil, all elevated by a splash of sherry vinegar. Perfect as a refreshing appetizer or a light meal on a hot summer day, Salmorejo is often garnished with crispy Serrano ham and hard-boiled eggs, making it not just a treat for the palate but also a feast for the eyes.
Servings: 4
Ingredients
- Ripe tomatoes
- 1 kg, roughly chopped
- Bread
- 100g, preferably stale bread or baguette
- Garlic
- 1 clove
- Extra virgin olive oil
- 100 ml
- Sherry vinegar
- 30 ml
- Salt
- 1 teaspoon
- Serrano ham
- 50g, finely chopped for garnish
- Hard-boiled eggs
- 2, chopped for garnish
Instructions
- Begin by cutting the ripe tomatoes into quarters and placing them in a blender.
- Add the stale bread, garlic, extra virgin olive oil, sherry vinegar, and salt to the blender.
- Blend all the ingredients until the mixture is smooth and creamy.
- Pass the blended mixture through a fine sieve into a bowl to remove any skins and seeds, ensuring a silky texture.
- Cover the bowl and chill the soup in the refrigerator for at least 2 hours to allow the flavors to meld and for a refreshingly cold soup.
- Before serving, give the soup a good stir. Ladle the Salmorejo into bowls and garnish with finely chopped hard-boiled eggs and small pieces of Serrano ham.
Dietary Information
Servings: 4 • Dish Type: Appetizer • Prep Time: 15 minutes • Cook Time: N/A (chill time: 2 hours) • Calories: 250 • Fat: 20g • Carbs: 18g • Protein: 6g • Sodium: 600mg • Sugar: 6g
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