Salmorejo (Chilled Andalusian Tomato and Bread Soup)
Serious Fun Food
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Cooking tools:
- Blender
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Slotted spoon
- Skillet
- Spatula
- Paper towel
- Refrigerator
- Stove
- Kitchen towel
- Serving bowl
- Colander
- Spoon
Ingredients
- 2 pounds ripe red tomatoes (stems removed, chopped, and juice retained)
- 2 teaspoons sherry vinegar
- 2 cloves garlic (peeled)
- ½ teaspoon kosher salt (or to taste)
- 7 ounces stale white bread (crusts are fine)
- 1 cup water (or more as needed)
- 2/3 cup (plus 1 tablespoon) extra-virgin olive oil (plus more for serving)
- 4–6 large eggs (one per serving)
- 4–6 slices cured Spanish jamon or prosciutto (one per serving)
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