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Spanish cold soup salmorejo

4 servings

30 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

4servings

Tomatoes

500 g

White bread

250 g

Garlic

1 clove

Sherry vinegar

1 tablespoon

Olive oil

70 ml

Chicken egg

2 pieces

Hamon

4 pieces

Salt

to taste

Ground black pepper

to taste

Sugar

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
Cut the crusts off the bread.
Required ingredients:
1. White bread: 250 g

3
Cut the bread without crusts into large pieces.
Required ingredients:
1. White bread: 250 g

4
Cut the tomatoes into large pieces as well.
Required ingredients:
1. Tomatoes: 500 g

5
Blend the bread and tomatoes with garlic, olive oil, and vinegar.
Required ingredients:
1. White bread: 250 g
2. Tomatoes: 500 g
3. Garlic: 1 clove
4. Olive oil: 70 ml
5. Sherry vinegar: 1 tablespoon

6
Season with sugar, salt, and pepper, and refrigerate for 15 minutes.
Required ingredients:
1. Sugar: to taste
2. Salt: to taste
3. 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.
Required ingredients:
1. Chicken egg: 2 pieces

8
Clean the eggs. Cut the eggs and ham into large pieces.
Required ingredients:
1. Chicken egg: 2 pieces
2. Hamon: 4 pieces

9
Pour the soup into bowls, add slices of eggs and ham.
Required ingredients:
1. Chicken egg: 2 pieces
2. Hamon: 4 pieces

10
Garnish with drops of olive oil.
Required ingredients:
1. Olive oil: 70 ml