Salmorejo

Instructions

1. Prepare the tomatoes
   Wash and quarter the tomatoes. If you prefer a smoother soup, you can blanch the tomatoes briefly in boiling water, then plunge into ice water to remove the skins, but this is optional in authentic Salmorejo.
2. Soak the bread
   Place the torn bread pieces in a bowl and cover with water for about 5 minutes until softened. Once softened, squeeze out excess water and set aside.
3. Blend the base ingredients
   In a blender or food processor, combine the tomatoes, soaked bread, and garlic. Blend until smooth, about 1-2 minutes.
4. Emulsify with oil and vinegar
   With the blender running at low speed, slowly pour in the olive oil in a thin stream to emulsify the mixture. Add the sherry vinegar and salt, then continue blending until the mixture is smooth and creamy with a vibrant orange-pink color.
5. Adjust consistency
   If the soup is too thick, add cold water a tablespoon at a time until you reach your desired consistency. Traditional Salmorejo should be thicker than gazpacho, almost like a cream.
6. Chill thoroughly
   Transfer the mixture to a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours or preferably overnight to allow the flavors to develop fully.
7. Serve with garnishes
   Pour the chilled Salmorejo into shallow bowls. Garnish each serving with chopped hard-boiled eggs and diced Serrano ham or prosciutto. Drizzle with a little extra virgin olive oil before serving.