Salmorejo (Spanish Chilled Tomato Soup)

1 hr 5 min4

A thick, creamy Spanish tomato soup blended with bread and olive oil, chilled and served with jamón and egg.

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prepCore and coarsely chop tomatoes
prepDiscard bread crust, tear or chop inside into bite-size pieces
prepCrush and peel garlic clove
prepHard-boil eggs (if using), then chop
prepFinely chop jamón serrano or prosciutto (if using)
680 g ripe tomatoes, cored and coarsely chopped	Blend until smooth, 1–2 min	Chill 1 hr	Divide among bowls, garnish & drizzle
140 g stale or lightly toasted bread, crust discarded, inside torn or chopped
80 ml extra virgin olive oil, plus more for drizzling
1 garlic clove, crushed and peeled
1 tablespoon sherry vinegar
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper, plus more for serving
80 ml cold water
2 hard-boiled eggs, chopped (optional)
115 g jamón serrano or prosciutto, finely chopped (optional)

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