Salmorejo 🍅

You may not be instantly drawn to a bowl of cold tomato soup, especially one garnished with chopped egg and ham, but I VERY STRONGLY encourage you to try it, especially with the warm weather 🌞⁠
⁠⠀
It takes moments to make (with a tiny bit of prep) and tastes absolutely HEAVENLY. The soup has a beautiful acidity and depth of flavour from the sherry vinegar and garlic, the crumbled egg lends creaminess, and the iberico jamon creates little nuggets of smoky, salty chewiness.⁠ All in all, an absolute winner.⁠⠀
⁠⠀
Use the very best ingredients you can find, and serve it cold ❤️🥚🍅🍈🔥🍖⁠⠀
⁠⠀
INGREDIENTS⁠
700 g really ripe tomatoes, chopped ⁠⠀
70 g leftover crusty bread, roughly chopped⁠⠀
1/2 clove of fresh garlic⁠⠀
20 g Valdespino sherry vinegar⁠⠀
7 g flaked sea salt⁠⠀
Black pepper⁠⠀
Hard-boiled egg, finely chopped⁠⠀
Iberico jamon, finely chopped⁠⠀
⁠⠀
METHOD⁠
Put the tomatoes, bread, garlic, sherry, salt and pepper into a bowl and leave to macerate for a couple of hours, letting the flavours develop. ⁠⠀
Blend on high speed (luckily I have a Thermomix) for a minute or two until completely smooth.⁠⠀
Check for seasoning.⁠⠀
Decorate with the chopped egg and iberico jamon, and drizzle with olive oil. I used @fincalabarca Smoked olive oil from @brindisaspanishfoods⁠⠀
Eat in the sunshine⁠, and pretend you are on holiday in Spain.⁠⠀

View this post on Instagram

Salmorejo 🍅⁠ You may not be instantly drawn to a bowl of cold tomato soup, especially one garnished with chopped egg and ham, but I VERY STRONGLY encourage you to try it, especially with the warm weather 🌞⁠⠀ ⁠⠀ It takes moments to make (with a tiny bit of prep) and tastes absolutely HEAVENLY. The soup has a beautiful acidity and depth of flavour from the sherry vinegar and garlic, the crumbled egg lends creaminess, and the iberico jamon creates little nuggets of smoky, salty chewiness.⁠ All in all, an absolute winner.⁠⠀ ⁠⠀ Use the very best ingredients you can find, and serve it cold ❤️🥚🍅🍈🔥🍖⁠⠀ ⁠⠀ INGREDIENTS⁠⠀ 700 g really ripe tomatoes, chopped ⁠⠀ 70 g leftover crusty bread (I used @darbyslondon fab sourdough), roughly chopped⁠⠀ 1/2 clove of fresh garlic⁠⠀ 20 g Valdespino sherry vinegar⁠⠀ 7 g flaked sea salt⁠⠀ Black pepper⁠⠀ Hard-boiled egg, finely chopped⁠⠀ Iberico jamon, finely chopped⁠⠀ ⁠⠀ METHOD⁠⠀ Put the tomatoes, bread, garlic, sherry, salt and pepper into a bowl and leave to macerate for a couple of hours, letting the flavours develop. ⁠⠀ Blend on high speed (luckily I have a Thermomix) for a minute or two until completely smooth.⁠⠀ Check for seasoning.⁠⠀ Decorate with the chopped egg and iberico jamon, and drizzle with olive oil. I used @fincalabarca Smoked olive oil from @brindisaspanishfoods⁠⠀ Eat in the sunshine⁠, and pretend you are on holiday in Spain.⁠⠀ ⁠⠀ #TheCornerPlot⁠

A post shared by 🐚Sophie Rushton-Smith (Dr 🐟) (@thecornerplot) on

View this post on Instagram

Salmorejo 🍅⁠ You may not be instantly drawn to a bowl of cold tomato soup, especially one garnished with chopped egg and ham, but I VERY STRONGLY encourage you to try it, especially with the warm weather 🌞⁠⠀ ⁠⠀ It takes moments to make (with a tiny bit of prep) and tastes absolutely HEAVENLY. The soup has a beautiful acidity and depth of flavour from the sherry vinegar and garlic, the crumbled egg lends creaminess, and the iberico jamon creates little nuggets of smoky, salty chewiness.⁠ All in all, an absolute winner.⁠⠀ ⁠⠀ Use the very best ingredients you can find, and serve it cold ❤️🥚🍅🍈🔥🍖⁠⠀ ⁠⠀ INGREDIENTS⁠⠀ 700 g really ripe tomatoes, chopped ⁠⠀ 70 g leftover crusty bread (I used @darbyslondon fab sourdough), roughly chopped⁠⠀ 1/2 clove of fresh garlic⁠⠀ 20 g Valdespino sherry vinegar⁠⠀ 7 g flaked sea salt⁠⠀ Black pepper⁠⠀ Hard-boiled egg, finely chopped⁠⠀ Iberico jamon, finely chopped⁠⠀ ⁠⠀ METHOD⁠⠀ Put the tomatoes, bread, garlic, sherry, salt and pepper into a bowl and leave to macerate for a couple of hours, letting the flavours develop. ⁠⠀ Blend on high speed (luckily I have a Thermomix) for a minute or two until completely smooth.⁠⠀ Check for seasoning.⁠⠀ Decorate with the chopped egg and iberico jamon, and drizzle with olive oil. I used @fincalabarca Smoked olive oil from @brindisaspanishfoods⁠⠀ Eat in the sunshine⁠, and pretend you are on holiday in Spain.⁠⠀ ⁠⠀ #TheCornerPlot⁠

A post shared by 🐚Sophie Rushton-Smith (Dr 🐟) (@thecornerplot) on

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