Spanish Salmorejo Soup


2 eggs
2 oz spanish ham or prosciutto
1 (8oz) stale baguette
1 large clove garlic
2 lbs ripe tomatoes
8 (oz) extra virgin olive oil
1/2 cup red wine vinegar
kosher salt to taste
  • Hard boil the eggs and place in ice water to cool. Refrigerate until ready to serve.
  • Cut off the hard crust from the baguette, then cut into slices about 1/2 inch thick.
  • Pour about 1/4 inch water into a large baking dish.
  • Add the bread slices and allow bread to soak for about 30 minutes.
  • Squeeze excess water out of slices and place in a blender or food processor.
  • Peel and mince garlic and place in the food processor.
  • Peel tomatoes and remove seeds, then add to the food processor along with the vinegar, then process until smooth.
  • With motor running, slowly pour in the oil, and¬†continue¬†until very smooth. If mixture is too thick pour in a little water with motor running.
  • When ready to serve, dice the ham, peel and quarter the eggs.
  • Pour soup into four bowls and sprinkle ham over the bowls, then add to egg quarters to each bowl.




15 min


15 min


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