Salmorejo: A Creamy Spanish Tomato Soup
Ingredients
- Boiling Filtered Water
- 1 kg soft, ripe Organic Tomatoes on the Vine
- 250g crustless, day old, Campagne Country Loaf
- 2 cloves Spanish Organic Morado Garlic
- 1 tablespoon Simply Natural French Sea Salt
- 1 cup Simply Natural Pure Olive Oil, plus more for drizzling
- Aged Sherry Vinegar to taste
- Freshly Ground Black Pepper, to taste
Garnish:
- 3 Hard-boiled Eggs, finely chopped
- 100g finely chopped jamón ibérico de bellota or jamón serrano
Credits: Ceri, ZENXIN Master Chef
Methods
- Wash and score the tomatoes and pour boiling water over to remove the skin.
- Remove skin when cool enough to hold, core and remove seeds.
- Top, tail and remove skin from garlic and crush.
- Tear bread into small pieces and place it with salt, tomatoes and garlic in a bowl.
- Barely cover with boiling water and leave to soak for an hour.
- Drain mixture. Reserve soaking water by squeezing water from bread.
- Blend squeezed mixture adding reserved water as necessary until there is a fine purée.
- Slowly drizzle in the olive oil until well combined.
- Adjust taste adding sherry vinegar and salt as necessary.
- Chill for at least 30 mins to develop flavour.
- Pour into bowls and top with chopped eggs, jamón, olive oil and black pepper.
Tip: If you want a slightly thicker soup you can add in one of the boiled eggs when blending the mixture at step 7.
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