Jose Andres' Salmorejo
Beth
Great for a summer dinner.
ingredients
- Ingredients for the soup:
- 1 pound ripe plum tomatoes, quartered
- 1 garlic clove, peeled
- 1 tbsp sherry vinegar
- 4 tbsp extra-virgin olive oil
- 3 slices stale rustic bread, crusts removed and cut into chunks
- Sea salt to taste
- Ingredients for the garnish:
- 4 slices rustic bread
- 2 hard-boiled eggs, peeled
- 2 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- 4 thin slices Jamon Serrano (Spanish cured ham)
directions
- 1
For the soup: Combine the tomatoes, garlic, vinegar, olive oil and stale bread in a blender. Puree until the mixture is smooth and has the consistency of a thick soup. Pour into a large bowl and refrigerate for 15 minutes.
- 2
For the garnish: Toast the bread and slice the eggs in half. To serve, ladle the chilled soup into bowls. Drizzle each bowl with olive oil and a little sherry vinegar. Place the toast, eggs and jamon on a serving platter. Use the garnishes to dip into the soup.
Source: Beth
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews