Salmorejo is a Chilled Andalusian Tomato and Bread Soup that is similar to gazpacho yet completely different.
- 2 pound ripe red tomatoes (stems removed, chopped, and juice retained)
- 2 teaspoon sherry vinegar
- 2 clove garlic (peeled)
- ½ teaspoon kosher salt (or to taste)
- 7 ounce stale white bread (crusts are fine)
- 1 cup water (or more as needed)
- 2/3 cup (plus 1 tablespoon) extra-virgin olive oil (plus more for serving)
- 4–6 large eggs (one per serving)
- 4–6 slice cured Spanish jamon or prosciutto (one per serving)
Place chopped tomatoes, tomato juice, sherry vinegar, garlic, and salt in the pitcher of a large high-speed blender and blend until smooth.
Tear bread into 1‑inch chunks and place them into a large bowl. Sprinkle water over the bread and use your hands to get the bread nice and evenly damp. The staler the bread, the more water and time you’ll need for it to soak in. Use your judgment.
Blend the wet bread with the tomato mixture until perfectly smooth. Adjust with a little water only if necessary. You’re going for the texture of a smoothie.
While the blender is running, drizzle in extra-virgin olive oil and blend until the mixture turns from bright-red to orange-red.Taste for salt and vinegar then chill in the refrigerator.
Shortly before serving, gently lower the eggs into a pan of boiling water and cook for nine minutes. Drain and cover with cold water. Once cool peel and roughly chop the eggs. Heat the remaining tablespoon of oil in a large frying pan set over a medium heat. Add two slices of jamon or prosciutto side by side and fry for about 30 seconds on each side until crisp and lightly golden. Move to a paper towel to drain and cool. Repeat with the remaining jamon or prosciutto. Once cool crumble into jagged pieces.
To serve check the seasoning and adjust salt and vinegar if necessary. Then pour the soup into chilled bowls and garnish with the chopped egg and crisp jamon or prosciutto. Drizzle with a little more olive oil and serve immediately.