Salmorejo Recipe
Traditional cold tomato soup topped with croutons and hard-boiled egg.
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Ingredients
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Ingredients
Method
Directions
Prepare the Tomatoes
Wash and roughly chop the ripe tomatoes. If desired, remove the skins for a smoother texture.
Blend the Soup
In a blender, combine the chopped tomatoes, day-old bread, garlic clove, red wine vinegar, and salt. Blend until smooth.
Add Olive Oil
While blending, slowly drizzle in the extra virgin olive oil until fully incorporated and the soup is creamy.
Chill the Soup
Pour the soup into a bowl and refrigerate for at least 30 minutes to chill and develop flavors.
Prepare Toppings
While the soup is chilling, slice the hard-boiled eggs and prepare croutons if not using store-bought.