Salmorejo (Andalusian Tomato Soup)
- Yield: 6 servings
Ingredients
- 6slices white bread, crusts removed
- 1/4cup water, to soak bread
- 2pounds ripe tomatoes, cut in half, juice and seeds removed
- 1 red bell pepper, cored, seeded and cut into large dice
- 3 garlic cloves
- 1cup extra-virgin olive oil plus 1/4 cup, for drizzling
- 1/4cup aged sherry wine vinegar
- Sea salt or kosher salt
- pinch cayenne pepper
- Water, optional
- 2 hard-boiled eggs, peeled and thinly sliced
Instructions
- Place bread in water and let soak 2 minutes. Squeeze out excess liquid.
- Place seeded tomatoes in a food processor fitted with the metal blade. Add peppers, garlic, 1 cup olive oil, vinegar, salt and pepper. Add bread and process 2 minutes until smooth and creamy. Add a bit of water if needed to dilute. Soup should be creamy and thick.
- Refrigerate at least an hour or overnight before serving. Serve chilled or at room temperature garnished with sliced egg and drizzled with olive oil.
Nutritional Info *per serving
- Calories 488
- Fat 47g
- Saturated Fat 7g
- Cholesterol 62mg
- Sodium 136mg
- Carbohydrate 13g
- Fiber 2g
- Sugars 4g
- Protein 4g