...Salmorejo (Chilled Spanish Tomato Soup)

As mentioned in one of our previous posts, one of our favourite dishes to enjoy in the 40 degree weather of Seville was this chilled tomato soup. Although similar to gazpacho, Salmorejo is richer and doesn't include cucumber. Traditionally its served with spanish ham and chopped hard boiled egg however our version is served with prosciutto, toasted croutons and some grated parmesan cheese which were much easier to find and which complimented the creamy chilled soup well.
- 5 ripe tomatos
- 1 clove of garlic
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 cup of stale bread soaked in water
- 2/3 cup of croutons
- 2 tbsp grated parmesan cheese
- 4 slices of proscuitto 
- Salt


1. Cut a cross shape into the bottom of each tomato, place into a large pot of boiling water, boil for 1 minute and remove to a bowl of cold water to sit until cooled

2. Peel the skin from the tomatoes, half and remove the seeds and juice

3. Soak the stale bread in water for 30 seconds until saturated then squeeze out the water

4. Add the soaked bread, to the tomato, vinegar, olive oil, salt and blend together until smooth adding water to achieve your desired thickness

5. Chill the soup and once ready to serve, add the croutons, prosciutto, and cheese. Garnish with olive oil



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