Salmorejo (Spanish Chilled Tomato Soup)

Name: Salmorejo (Spanish Chilled Tomato Soup)
Total time: 70 min
Ingredients: 1 ½ pounds ripe tomatoes (cored and coarsely chopped); 5 ounces stale (or lightly toasted) bread (crust discarded, inside torn or chopped into bite-size pieces); ⅓ cup extra virgin olive oil (plus more for drizzling); 1 garlic clove (crushed and peeled); 1 tbsp tablespoon sherry vinegar; ¾ tsp fine sea salt; ¼ tsp freshly ground black pepper ( plus more for serving); ⅓ cup 80ml cold water; 2 hard-boiled eggs (chopped (optional)); ¼ pound jamón serrano or prosciutto ( finely chopped (optional))

www.yourlocaladvertiser.ie

Cool off with Salmorejo, Spain's creamy cold tomato soup—perfectly refreshing on a hot day. Top with egg and ham for added flavor.

View full recipe on www.yourlocaladvertiser.ie

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 www.yourlocaladvertiser.ie.

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Ingredients

1 ½ pounds ripe tomatoes (cored and coarsely chopped)
5 ounces stale (or lightly toasted) bread (crust discarded, inside torn or chopped into bite-size pieces)
⅓ cup extra virgin olive oil (plus more for drizzling)
1 garlic clove (crushed and peeled)
1 tbsp tablespoon sherry vinegar
¾ tsp fine sea salt
¼ tsp freshly ground black pepper ( plus more for serving)
⅓ cup 80ml cold water
2 hard-boiled eggs (chopped (optional))
¼ pound jamón serrano or prosciutto ( finely chopped (optional))