Spanish Chilled Tomato Soup (Salmorejo)
"A slightly different version of gazpacho, from the Spanish region of Andalucia. Make sure you serve it with extra bread to mop up your bowl!"
- Serving Size: 1 (356.8 g)
- Calories 702.5
- Total Fat - 52.4 g
- Saturated Fat - 10.2 g
- Cholesterol - 472 mg
- Sodium - 1281.5 mg
- Total Carbohydrate - 30.2 g
- Dietary Fiber - 2.7 g
- Sugars - 6 g
- Protein - 27.5 g
- Calcium - 208.3 mg
- Iron - 4.7 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.7 mg
Scald the tomatoes and peel. Plunge into cold water. Remove cores.
Place tomatoes into blender and blend until they're broken down.
Add onions and garlic to scalding water and let sit while you do the next few steps.
Pull out the insides of the baguette - it should yield about 2-3 cups of torn bread.
Place bread into blender and let soak in the juicy tomatoes.
Drain onions and garlic and add to blender, reserving 1 cup soaking liquid in case soup is too dry.
Add one of the eggs, the 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.
Tips & Variations