Salmorejo

Ingredients for Salmorejo

• 1.4kg ripe halved tomatoes

• 3 toasted, chopped 4x4x1/2" slices white sandwich bread

• 35g toasted slivered almonds

• 4 smashed garlic cloves

• 1 teaspoon Sherry vinegar

• 120ml extra-virgin olive oil

• Salt

• Serrano ham or prosciutto, thinly sliced

• Chopped hard-boiled egg

How to make Salmorejo

Squeeze seeds and pulp from 1.4kg ripe halved 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.

Combine 3 toasted, chopped 4x4x1/2" slices white sandwich bread, 35g toasted slivered almonds, and 4 smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add 1 teaspoon Sherry vinegar. With blender running, gradually add 120ml extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.

Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.