Salmorejo with Gulf Coast Caviar
ediblesarasota.ediblecommunities.com
Gazpacho’s chilled tomato soup cousin, Salmorejo, transforms into a luxuriously creamy soup with the addition of soaked fresh bread crumbs. Spiking the soup wit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblesarasota.ediblecommunities.com.
Ingredients
- 2½ pounds ripe tomatoes, cored
- 1 clove garlic, peeled
- 1 teaspoon sea salt
- 6 ounces baguette, cubed
- ½–1 cup clam juice
- ½ cup extra-virgin olive oil, plus more for drizzling
- 4 hard-boiled egg yolks, finely chopped
- ¼ cup finely grated Gulf Coast Caviar (bottarga)
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