Antonia's Salmorejo Recipe
Author: 
Recipe type: Soup
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The best Spanish salmorejo recipe I've ever tried. Straight from my mother-in-law's cookbook to your own!
Ingredients
  • 8 Medium Tomatoes (the quality of the tomatoes is one of the most important factors in the taste)
  • 1 Medium Baguette
  • 1 Cup Extra Virgin Olive Oil (again, quality is important)
  • 1 Clove of Garlic (not too big)
  • A Splash of Sherry Vinegar (Vinagre de Jerez, although red wine vinegar can be substituted)
  • A Pinch of Salt
  • 2 Hard Boiled Eggs
  • Sliced Serrano Ham (or Prosciutto)
Instructions
  1. Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling 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 of the tomatoes.
  2. First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.
  3. Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.
  4. Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.
  5. Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.
  6. Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.
  7. Serve and Enjoy: Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!
Recipe by Spanish Sabores - Simple Spanish Recipes & Travel Tips at https://spanishsabores.com/2011/09/22/antonias-salmorejo-recipe/