Salmorejo is a thicker version of gazpacho - cold tomato soup - and is traditionally served in small terracotta bowls and garnished with chopped jamon* and boiled egg.
- Place the bread in a bowl and add enough cold water to cover. Set aside for 5 minutes to soak. Use your hands to squeeze excess water from the bread, then place in a food processor with the tomatoes, garlic, vinegar and 1 teaspoon salt.
- Process to combine. With the motor running, gradually add the olive oil in a thin, steady stream until combined.
- When ready to serve the salmorejo, spoon into small bowls, drizzle with extra virgin olive oil and top with the jamon and egg.
- Serve as a first course or as a sauce with roasted or steamed vegetables or grilled fish.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set