Salmorejo (Chilled Tomato and Bread Soup)

Name: Spanish Chilled Tomato Soup (Salmorejo)
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 3 tbsp. kosher salt, plus more to taste; 8 plum tomatoes, cored, halved, and seeded; 1 clove garlic, crushed; 1 baguette (about 10 oz.), cut into large pieces; 1 ⁄ 2 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 1 ⁄ 2 cups finely chopped Iberian ham or prosciutto

Serves
serves 8

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

By SAVEUR Editors

Published on July 24, 2013

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 jamon iberico, 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

Ingredients

3 tbsp. kosher salt, plus more to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces
¹⁄₂ 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 ¹⁄₂ cups finely chopped Iberian ham or prosciutto

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Instructions

Step 1

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.

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