Salmorejo Recipe (Spanish Cold Tomato Soup)

Name: Salmorejo Recipe (Spanish Cold Tomato Soup)
Total time: 20 min
Ingredients: 2 pounds ripe tomatoes, (900 g - cored and chopped (plum or vine-ripened preferred)); 1 small clove garlic (chopped); 2-3 slices day-old white bread (about 3-4 ounces, torn into pieces (use 5-6 ounces for thicker tomato soup)); 1-2 teaspoons sherry vinegar (or red wine vinegar); 1/2 teaspoon sea salt (or to taste); 1/4 teaspoon freshly ground black pepper (or to taste (plus more for serving)); ⅓-½ cup extra virgin olive oil; 1-2 Hard-boiled eggs (chopped or sliced); 1/4 pound jamón serrano, jamón ibérico, or procuitto (finely chopped or julienned); A drizzle of olive oil; Fresh chopped herbs like parsley, chives, or green onion

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Spanish salmorejo is a creamy chilled tomato soup made with fresh tomatoes, bread, olive oil, and garlic, easy to make, smooth, and perfect for hot weather.

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Ingredients

2 pounds ripe tomatoes, (900 g - cored and chopped (plum or vine-ripened preferred))
1 small clove garlic (chopped)
2-3 slices day-old white bread (about 3-4 ounces, torn into pieces (use 5-6 ounces for thicker tomato soup))
1-2 teaspoons sherry vinegar (or red wine vinegar)
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste (plus more for serving))
⅓-½ cup extra virgin olive oil
1-2 Hard-boiled eggs (chopped or sliced)
1/4 pound jamón serrano, jamón ibérico, or procuitto (finely chopped or julienned)
A drizzle of olive oil
Fresh chopped herbs like parsley, chives, or green onion