Spanish bread and tomato salmorejo soup. Recipe
Ingredients (for 2 servings):
8 medium tomatoes
1 medium baguette
1 cup olive oil
1 garlic clove
1 tsp. vinegar
A pinch of salt
2 hard-boiled eggs
Sliced Ham or Prosciutto
Directions
- Pour water into a large saucepan and bring to the boil. Make a small cut in the bottom of each tomato. When the water comes to a boil, add the tomatoes and simmer for 30-60 seconds. Remove from the water and place in a pot of cold water. Once done, peel the skin off the tomatoes.
Transfer the tomato pulp to a blender and chop for 30 seconds.
Remove the pulp from the baguette. Also transfer to the blender. Allow the tomato juice to permeate the pulp, this will take about five minutes.
Add the vinegar, garlic and salt, turn on the blender and chop until smooth.
Reduce the speed and while continuing to chop, add the olive oil a little at a time. Chop 1 egg and add to the soup. Turn on again and chop until well blended.
Taste to taste, adding more salt, garlic or bread if needed.
Serve sprinkled with sliced prosciutto and diced egg. Help yourself to a dish!
- Bon appetit!
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