Salmorejo
A creamy, chilled tomato soup that turns summer tomatoes and bread into a silky, savory comfort—finished with chopped egg and jamón for contrast. Bright, lush, and impossibly simple.
3 lb tomato, ripe, cored
2 cup stale bread, torn into pieces
8 tbsp extra-virgin olive oil
2 tbsp sherry vinegar
1 clove garlic, peeled
1 tsp salt
¼ cup cold water
2 egg, hard-boiled
2 oz jamón serrano, thinly sliced and chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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