Salmorejo

Name: Salmorejo
Total time: 45 min
Ingredients: 2 1/2 pounds vine-ripened tomatoes, cored and chopped; 1/2 pound rustic white bread, crust removed, bread cubed (2 1/2 cups); 2 garlic cloves; 1 teaspoon sherry vinegar; 1/4 cup extra-virgin olive oil, plus more for serving; Kosher salt; 2 hard-boiled eggs, peeled and chopped; 1/2 cup chopped serrano ham

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Total: 45 minutes

Servings: 4

Cost: $8.18 /serving

Author : José Andrés

Ingredients

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2 1/2 pounds vine-ripened tomatoes, cored and chopped1/2 pound rustic white bread, crust removed, bread cubed (2 1/2 cups)2 garlic cloves1 teaspoon sherry vinegar1/4 cup extra-virgin olive oil, plus more for servingKosher salt2 hard-boiled eggs, peeled and chopped1/2 cup chopped serrano ham

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Instructions

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Step 1

In a blender, puree the chopped tomatoes with the bread, garlic, sherry vinegar and 1/2 cup of water at high speed until very smooth, about 1 minute. With the blender on, drizzle in the 1/4 cup of olive oil until incorporated. Season with salt. Cover and refrigerate until the soup is cold, at least 30 minutes.

Step 2

Divide the soup among 4 bowls. Garnish with the chopped eggs and ham, drizzle with olive oil and serve.