Recipe for Spanish Tomato Cold Soup (Salmorejo)

How to make Spanish Tomato Cold Soup (Salmorejo)

1. 1. The bread should be at least one day old (it should not be fresh, but rather stale).

2. 2. Boil the eggs until hard, then cool them. Dice the eggs into small pieces.

3. 3. Wash the tomatoes, cut them into quarters, remove the tough core, and place them in a high container for blending. Blend the tomatoes into a puree (there's no need to remove the skins).

4. 4. Pass the tomato puree through a fine sieve to remove any unwanted parts.

5. 5. Put the bread into a bowl and pour the tomato puree over it. Let it sit for about ten minutes. After that, add the garlic and blend well until you get a thick bread-tomato cream.

6. 6. Then, add the olive oil to the cream and blend again until everything is well emulsified. The cold soup should have a thick consistency, so if necessary (if the tomatoes had more water), you can add more bread.

7. 7. Serve the cold soup with egg and thinly sliced Serrano ham.