Salmorejo
INGREDIENTS
  • Servings: 8 First Course Servings
  • 1 cup wine – for the cook
  • 3 pounds ripe tomatoes
  • 3 slices of white sandwich (4x4x1/2”) (or French bread), toasted, chopped
  • 1/4 cup toasted slivered almonds
  • 4 small or 2 medium-large garlic cloves, smashed
  • 1-2 Tablespoons Sherry vinegar
  • 1/2 cup best quality olive oil
  • Salt
  • 2-3 slices of Serrano ham or prosciutto, chopped into small pieces
  • 1 hard boiled egg, finely chopped
DIRECTIONS
  1. Blanch, peel and halve tomatoes and Squeeze seeds and pulp from tomatoes into a strainer set over a large bowl. Press solids to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl.
  2. Combine toasted, chopped slices of bread, almonds, and garlic cloves in a blender. Pulse until chopped.
  3. Add tomatoes with liquid to blender in batches, puréeing until very smooth.
  4. Add Sherry vinegar. With blender running, gradually add olive oil and purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired.
  5. Chill until cold, about 2 hours. Season to taste again with salt and sherry vinegar.
  6. Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and (finely) chopped hard-boiled egg*. Drizzle with a drop of oil.
  7. *Sometimes I substitute tiny bits of chopped avocado for the egg, or I do some of each.
RECIPE BACKSTORY
From Bon Appetit For the Tomatoes Cooking Class - 104 This cold Spanish soup is a best in late summer when the tomatoes are perfectly ripened on the vine. It's a nice deviation from Gazpacho, the traditional cold tomato soup of summer. Go a little wild with the Sherry vinegar!