Salmorejo
Ingredients
- 8 red, ripe tomatoes (2.5 lbs)
- 7 oz stale bread
- 1 cup EVOO
- 1-2 garlic cloves
- 1 pinch salt
- 2 hardboiled eggs
- diced Derrano ham or other cured ham
Instructions
- Dice tomatoes.
- Pull the bread apart into pieces.
- Place the tomatoes in a blender and blend until completely pureed.
- Pour the blended tomatoes into a colander using a steel spoon to clean the blend from the tomato seeds.
- Put the bread in the blender and pour the clean tomato blend on top of it. Let sit for 10 minutes.
- Add the garlic, olive oil, and salt. Blend until smooth.
- Refrigerate for 2 hours (this is the hard part)
- Serve the Salmorejo with hard-boiled egg and cured Spanish ham, or prosciutto. Note to Texans: Chopped brisket works great!
Video
Notes
- Notes from Maite:
- Tomatoes: The key to a good Salmorejo is to use fresh and very juicy tomatoes. We like using vine tomatoes but you can also use pear tomatoes.
- Olive Oil: The recipe calls for a good amount of olive oil and so its important to use a god quality product. The olive oil can really change the flavor of your Salmorejo, so we encourage you to find your favorite one. Buying EVOO is a good rule of thumb. For our recipe we used Dominos Oil from South of Spain. We bought it online from a shop called The Olives Market in Buda, TX.
- Garlic: Even if we love it in Spain, garlic is not for everyone. Feel free to start your recipe garlic free if you prefer. Don’t allow this small ingredient stop you from tasting one of the best cold soups that exists: If you like garlic - between one to two cloves gives you that perfect garlic punch that we adore in our palates.
- Bread: the reason behind Salmorejo’s thick texture. For our recipe we used French Bread from HEB, stale bread or any bread with a dense crumb ratio will work. And remember, if you want a thiner soup just put less bread but if you want a ticker one, go wild. Just know that it’ll make your blender work double!