Salmorejo

Ingredients

• 2 lbs ripe plum tomatoes
• 4 oz day-old crusty bread, preferably Spanish
• ½ cup extra-virgin olive oil
• 1 tablespoon sherry vinegar or red wine vinegar
• ½ teaspoon fine sea salt
• 1 clove garlic clove, minced
• ¼ cup ice water
• 2 whole hard-boiled eggs
• 2 oz jamón serrano or prosciutto, finely diced
• 1 tablespoon fresh chives, thinly sliced

Instructions

1. 1

   Bring a large pot of water to a boil. Core each tomato by cutting out the stem end with a small paring knife. Score the opposite end of each tomato with a shallow X. Carefully lower the tomatoes into the boiling water and cook for 30-45 seconds, just until the skin begins to split. Transfer them immediately to an ice bath using a slotted spoon to stop the cooking. Once cool, slip off the tomato skins — they should peel away easily. Cut the peeled tomatoes in half and squeeze out the seeds over a fine-mesh strainer, reserving any juice and discarding seeds.

2. 2

   Tear 4 oz of day-old crusty bread into rough 1-inch pieces and place them in a small bowl. Pour 0.25 cup of ice water over the bread, letting it soak for 2-3 minutes until soft and saturated but not falling apart.

3. 3

   Peel the hard-boiled eggs and finely chop them into small pieces. Set aside on a small plate.

4. 4

   Add the peeled tomatoes, soaked bread (with any liquid), 1 minced garlic clove, 0.5 teaspoon of fine sea salt, and 1 tablespoon of sherry vinegar to a high-powered blender. Blend on high speed for 60-90 seconds until the mixture is completely smooth and silky — you should have no visible chunks or grain, and the texture should be similar to heavy cream. If the soup is too thick, add a few tablespoons of ice water one at a time until you reach the desired consistency.

5. 5

   While blending, slowly drizzle in 0.5 cup of extra-virgin olive oil in a thin stream — this emulsion creates the soup's signature velvety texture. Continue blending for another 30 seconds after all the oil has been incorporated.

6. 6

   Taste the soup and adjust the seasoning with additional salt or vinegar as needed. Pour the salmorejo through a fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to ensure a completely smooth texture. Cover and refrigerate for at least 2 hours, or up to 8 hours, until thoroughly chilled.

7. 7

   Divide the chilled salmorejo among four shallow bowls, pouring about 1.5 cups into each. Garnish each bowl generously with the chopped hard-boiled egg, finely diced jamón serrano, and a sprinkle of fresh sliced chives. Drizzle a small amount of additional extra-virgin olive oil over each serving. Serve immediately while cold.

Tools you’ll need

• large pot
• small paring knife
• slotted spoon
• ice bath or large bowl
• fine-mesh strainer
• small bowl
• high-powered blender
• cutting board
• chef's knife
• shallow bowls

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