Salmorejo (Cold Tomato Soup)

A staple at Casa Balbino.   

Put 5 chopped, cored large ripe tomatoes; 1 chopped, seeded, cored green bell pepper; 3 cups cubed baguette; 2 peeled garlic cloves; ¼ cop extra-virgin olive oil; and 5 tbsp. Red wine vinegar in a large bowl.  Mix, then purée in batches in a blender until smooth.  Transfer to a large bowl, season to taste with salt, cover, and refrigerate until chilled.  Ladle into four small bowls.  Divide ½ cup cubed Serrano ham and 2 coarsely chopped, peeled hard-cooked eggs between bowls for garnish.   Serves 4.

 

 

 

 

 

 

 

Information source:   Saveur Magazine, September/October 1999.