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au/recipes/24589/salmorejo-chilled-tomato-and-bread-soup

Salmorejo - Chilled Tomato & Bread Soup

Recipe by Frank Camorra

1 kg ripe tomatoes

200 g two-day-old rustic bread, e.g. pasta dura

1 clove garlic

125 ml extra virgin olive oil

10 g (2 tsp) salt

whites of 3 hard-boiled eggs, chopped

100 g serrano ham, chopped

olive oil, for drizzling

1.

Wash the tomatoes, and roughly chop. Place in a blender and blend to a smooth purée. Pour the
purée through a fine sieve over a bowl to remove the seeds and skin, and discard those. Return the
purée to the blender.

2.

Break the bread into small pieces, into the blender. Peel and chop the garlic and add to the blender.
Add the olive oil and season with the salt. Blend to a smooth purée.

3.
To serve, pour into bowls, decorate with egg and ham, and a drizzle of olive oil.