Great when you make it...even richer after a day or two. Loved it!!!!
Salmorejo (Spanish Chilled Tomato Soup)
It was in Madrid in March where I first met salmorejo, gazpacho's richer, deeper cousin. The cool, creamy tomato soup transcended seasonality. It was topped with egg and jamón ibérico, which wept fatty tears over its surface. Salmorejo demands that you act as a Spaniard and mop up every drop with bread. Then, like an American, you order another. —Alex Raij, a chef-owner of La Vara and Txikito restaurants in New York City
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Credit: Todd Coleman
INGREDIENTS
3 tbsp. kosher salt, plus more to taste8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces
½ small yellow onion
1 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped
1 ½ cups finely chopped Iberian ham or prosciutto
INSTRUCTIONS
Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.See all 150 classic recipes featured in our 150th issue »
Ratings & Reviews (3)
Fabulous! Made it for a lunch date with a good friend. She loved it(and so did I). I had to substitute thick cut bacon for the pancetta and it was delicious. Definitely make it the night before so it can chill in the fridge for at least 12-24 hours. This is an easy soup that will super impress your guests or just the family.
This was sour and very salty, and we threw most of it away. I only gave it three stars because it is an interesting dish to learn about. I much prefer gazpacho, which is refreshing.
Salmorejo (Spanish Chilled Tomato Soup)
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