Spanish cold soup salmorejo
4 servings
30 minutes
In Spain there is a tradition of making cold soups with water, olive oil, bread and vinegar, the most famous of which is gazpacho. Salmorejo is its brother. It is difficult to trace the differences: in both cases all the listed ingredients are present with tomatoes, but in short, salmorejo is served with eggs and jamon. It is well suited for hot days when you don't want a serious meal, but you need to replenish your strength.
1
Prepare the necessary ingredients.
2
Cut the crusts off the bread.
- White bread: 250 g
3
Cut the bread without crusts into large pieces.
- White bread: 250 g
4
Cut the tomatoes into large pieces as well.
- Tomatoes: 500 g
5
Blend the bread and tomatoes with garlic, olive oil, and vinegar.
- White bread: 250 g
- Tomatoes: 500 g
- Garlic: 1 clove
- Olive oil: 70 ml
- Sherry vinegar: 1 tablespoon
6
Season with sugar, salt, and pepper, and refrigerate for 15 minutes.
- Sugar: to taste
- Salt: to taste
- Ground black pepper: to taste
7
In a small saucepan, bring water to a boil and add the eggs, cooking on medium heat for 10-12 minutes. Then cool them.
- Chicken egg: 2 pieces
8
Clean the eggs. Cut the eggs and ham into large pieces.
- Chicken egg: 2 pieces
- Jamon (Spanish cured ham): 4 pieces
9
Pour the soup into bowls, add slices of eggs and ham.
- Chicken egg: 2 pieces
- Jamon (Spanish cured ham): 4 pieces
10
Garnish with drops of olive oil.
- Olive oil: 70 ml
