Salmorejo (Spanish Chilled Tomato Soup)

By Cubby

Ingredients

• INGREDIENTS3 tbsp. kosher salt, plus more to taste
• 8 plum tomatoes, cored, halved, and seeded
• 1 clove garlic, crushed
• 1 baguette (about 10 oz.), cut into large pieces
• 1/2 small yellow onion
• 1 cup extra-virgin olive oil, plus more for drizzling
• 2 tbsp. sherry vinegar
• Freshly ground black pepper, to taste
• 3 hard-boiled eggs, chopped
• 1 1/2 cups finely chopped Iberian ham or prosciutto

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.