Salmorejo

Name: Salmorejo
Prep time: 5 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 7 oz of stale white bread, crusts removed and cut into cubes; 1 1/2 lb of ripe and mellow tomatoes, roughly chopped; 1 clove garlic; 1 cup La Española Extra Virgin Olive Oil; 3 tbsp sherry vinegar; Salt and freshly ground black pepper; To serve:; La Española Extra Virgin Olive Oil, to drizzle; 2 oz of Jamon iberico de bellota; 1 boiled egg, chopped; Crusty bread

Appetizer

Guide to Making Traditional Spanish Salmorejo

Salmorejo is a Spanish cold soup that you can use also as a dip. It's normally served with chopped jamón ibérico and eggs. Salmorejo is the perfect dish for hot summer days!

5 minutes

15 minutes

Ingredients

7 oz of stale white bread, crusts removed and cut into cubes
1 1/2 lb of ripe and mellow tomatoes, roughly chopped
1 clove garlic
1 cup La Española Extra Virgin Olive Oil
3 tbsp sherry vinegar
Salt and freshly ground black pepper
To serve:
La Española Extra Virgin Olive Oil, to drizzle
2 oz of Jamon iberico de bellota
1 boiled egg, chopped
Crusty bread

preparation

1.

Place the bread in a large bowl and pour over enough cold water to cover. Leave to soak for 3-4 minutes.
2.

Squeeze the water from the bread, and place in a blender with the tomatoes, garlic, olive oil and sherry vinegar. Blend, until you have obtained a thick and smooth texture. Season to taste.
3.

Pour into bowls and serve with a drizzle of extra virgin olive oil, slices of Iberico ham and chopped egg. Serve with chunks of bread for dipping.

Guide to Making Traditional Spanish Salmorejo

Extra Virgin Olive Oil

Ingredients

preparation

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