SALMOREJO (SPANISH CHILLED TOMATO SOUP)

Salmorejo (Spanish Chilled Tomato Soup) image

Originally from Andalusia, this chilled Spanish soup is now enjoyed all over Spain. Similar to gazpacho, this deliciously different soup makes a spectacular summer starter or light lunch.

Provided by Luis Luna

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 4h15m

Yield 4

Number Of Ingredients 8

Ingredients

2 ¼ pounds tomatoes, peeled and halved
7 ounces day-old bread, sliced
1 clove garlic, or more to taste
salt to taste
1 cup extra-virgin olive oil
¼ cup red wine vinegar
4 slices Spanish serrano ham, chopped
2 hard-cooked eggs, chopped

Steps:

Place tomatoes in the bowl of a food processor; pulse until pureed. Add bread, garlic, salt, and vinegar and pulse until chopped. Pour olive oil in slowly, with the processor running, until soup is smooth. Chill in the refrigerator for 4 hours for best flavor.
Serve chilled tomato soup sprinkled with serrano ham and eggs.

Nutrition Facts : Calories 780.9 calories, Carbohydrate 36.4 g, Cholesterol 118.5 mg, Fat 65.4 g, Fiber 4.4 g, Protein 12.5 g, SaturatedFat 10.9 g, Sodium 646.7 mg, Sugar 7.4 g