SALMOREJO
Adam
A wonderfully hearty Spanish soup. Perfect for brunch on the deck on a warm, sunny Sunday.
ingredients
- 2 lbs red ripe, meaty, juicy tomatoes
- 3 C cubed stale crustless bread
- 1 large garlic clove
- coarse salt
- pinch of sugar
- 1/3 C cubed green or red bell pepper
- 1/3 C extra virgin olive oil
- 2 t aged sherry wine vinegar
- salt and pepper
- 1/3 C thinly slivered cured ham – preferably Spanish Serrano ham
- 2 hard boiled eggs, finely diced
directions
- 1
Char tomatoes until skin blisters. Cool and peel. Cut a slice off the top of each tomato, scoop out the seeds and strain over a bowl to collect the juices. Discard the seeds. Cut up the tomatoes.
- 2
Mix the tomatoes with the bread and let stand for at least 20 minutes.
- 3
Crush the garlic to a paste with 1 t coarse salt. Add to the tomatoes and bread along with the sugar and bell pepper. Puree the mixture in batches in a blender until smooth. If necessary, add a little water. The soup must be very thick and smooth.
- 4
With the machine on, add the olive oil in a steady stream to form a very thick soup, the consistency of yogurt. Add vinegar. Whirl the soup on the highest setting until it becomes foamy, about 2 minutes.
- 5
Scrape the mixture into a bowl, cover, and refreigerate for at least 12 hours.
- 6
To serve, thin with ice-cold water to a thick creamy soup. Correct the seasoning. Ladle into small soup bowls, garnish with ham and egg, and serve cold.
Source: Adam
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