Salmorejo, Classic Andalusian Tomato Soup
This Salmorejo recipe will refresh and cool you during hot summer days, and Lucero Picual EVOO, with its tomato-y aroma and flavor goodness, shines.
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Cooking tools:
- Blender
- Stove
- Pot
- Mixing bowl
- Cutting board
- Chef's knife
- Refrigerator
- Measuring spoon
- Spoon
- Serving bowl
- Ladle
Ingredients
- 6 fresh and flavorful medium-sized plum tomatoes
- 1 cup Lucero Picual EVOO
- 2 cups of stale baguette pieces, innards only
- 1 clove of garlic
- 1 splash of Jerez Sherry Vinegar, or substitute Rosato Vinegar
- 1 pinch of salt
- 2 hard boiled eggs
- Serrano or Iberico ham for garnish (substitute prosciutto)
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