A classic cold tomato soup from Spain. It’s made with simple, wholesome, fresh ingredients and is so tasty!
- 8 medium tomatoes
- 1 Medium Baguette
- 1 dash Red wine vinegar (thought it needed a good splash)
- Salt to taste
- 1 clove Garlic
- 1 cup Good quality olive oil
- 2 Hard-boiled eggs, divided
- Slices of serrano ham or prosciutto, for serving
Put a large pot of salted water on the stove and bring to a boil. Cut a small cross at the bottom of each tomato. When the water boils, add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off the tomatoes.
Cut the tomato hearts and add everything else to your blender. Blend on high speed for about 30 seconds until the tomatoes are broken down.
Remove all the “guts” from your baguette and add them to the mixed tomatoes. The chopstick should have yielded about 2-3 cups of tripe and you can experiment with how much you add as this is how you change the texture. I use about 2 cups of bread casings. Let the bread soak in the tomato juice for about 5 minutes.
Add the splash of vinegar, salt and garlic and stir until the soup has an even texture and the bread is completely broken down.
If your blender has one, open the small hole at the top. Slowly add the olive oil as you mix at a moderate speed. If there is no hole, stop and add little by little.
Add 1 hard-boiled egg and mix until incorporated. Taste and adjust salt, vinegar, garlic and bread levels. Cover and refrigerate for at least 2 hours, but better overnight.
Serve in small bowls with diced hard-boiled eggs and slices of ham or prosciutto as condiments. Devour.
Note: I never post other people’s recipes, but this time I really had no idea how to do this. So I’m sharing this delicious recipe I found online called Antonia’s Salmorejo recipe.