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Sides, Soups

Cold Tomato Soup (Salmorejo)

Cold Tomato Soup (Salmorejo)
Los Angeles Times

Seville, Spain -- If you ask Spaniards what their favorite food is, the answer will probably have something to do with a pig--fresh or cured, roasted whole or ground into sausage. The Spanish affection for pork knows no limits. Of ... Read more

Total time: 15 minutes plus 1 hour chilling | Serves 4 to 6
  • 2 pounds very ripe tomatoes (about 7 tomatoes)
  • 1/2 green bell pepper
  • 1 small French roll
  • 1 clove garlic
  • 1/3 cup olive oil
  • 1 tablespoon vinegar
  • Salt
  • 2 hard-boiled eggs, chopped
  • 1/4 pound serrano ham, diced

Step 1Peel and seed the tomatoes and cut them into eighths.

Step 2In a large blender, blend together the tomatoes, pepper, roll, garlic, oil, vinegar and salt to taste until smooth. Chill at least 1 hour.

Step 3Divide the soup among bowls and garnish each with the chopped egg and the ham.

Note: Although jamon is only a garnish for this heartier version of gazpacho-like soup, I've included this dish because it is one of my favorites. This would be a good summer dish.



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