CentMenu / Lunch
Salmorejo
A thick Andalusian tomato and bread soup, chilled and finished with olive oil.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 8 tomatoes
- 8.47 oz (240 g) sandwich bread
- 1 garlic clove
- 3¼ tbsp (50 ml) olive oil
- 1 tbsp (15 ml) wine vinegar
- ½ tsp (3 g) salt
- 2 eggs (optional)
Let’s cook
If using 2 eggs (optional), boil in water over medium heat for 10 minutes, cool under running water, peel and chop.
Core and chop 8 tomatoes; blend with 1 garlic clove, 1 tbsp (15 ml) wine vinegar and ½ tsp (3 g) salt until smooth.
Tear 8.47 oz (240 g) sandwich bread into the tomato mixture, soak for 5 minutes, then blend while slowly adding 3¼ tbsp (50 ml) olive oil.
Refrigerate for 30 minutes and serve cold, topped with the chopped egg if using.