Salmorejo

Gauge the sweetness or tartness level to determine whether the sherry vinegar is necessary for this satisfying cold soup from the Iberian Peninsula. Anything from ciabatta to a rustic white loaf will work, though sourdough will diminish the tomato flavor. Garnish with chopped boiled eggs, serrano ham, and a drizzle of olive oil. https://www.foodandwine.com/recipes/salmorejo

4 servings

Ingredients

• For the soup:
  • 2 1/2 pounds vine-ripened tomatoes, cored and chopped
  • 1/2 pound rustic white bread, crust removed, bread cubed (2 1/2 cups)
  • 2 garlic cloves
  • 1 teaspoon sherry vinegar
  • 1/4 cup extra-virgin olive oil, plus more for serving
• For the Garnish:
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2 hard-boiled eggs, peeled and chopped
  • 1/2 cup chopped serrano ham

Directions

1. In a blender, puree the chopped tomatoes with the bread, garlic, sherry vinegar and 1/2 cup of water at high
   speed until very smooth, about 1 minute. With the blender on, drizzle in the 1/4 cup of olive oil until incorporated.
   Season with salt. Cover and refrigerate until the soup is cold, at least 30 minutes.
2. Divide the soup among 4 bowls. Garnish with the chopped eggs and ham, drizzle with olive oil and serve.

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