Wednesday, November 19, 2014

Salmorejo Soup by Chef Cara Davis

Salmorejo (Spanish Chilled Tomato Soup)


8 pcs plum tomatoes, cored and halved

1/2 clove garlic

1/2 piece small onion, sliced

2 tablespoons sherry vinegar

1 day old baguette, (8ounces) cut into large cubes

1/4 - 1/2 cup water

pinch of salt

freshly ground black pepper to taste

1 cup extra virgin olive oil, plus more for drizzling


3 pcs hard boiled eggs, coarsely chopped

150 grams jamon serrano (cured ham), oven baked until crisp

rustic bread

olive oil


1. In a blender, add the mixture of tomatoes, garlic, onion, vinegar, bread cubes, water, a pinch of salt, pepper and olive oil.

2. Blend all ingredients until smooth. Add water if you find the soup too thick or add bread if it is too thin. Season with salt and pepper.

3. This soup can be eaten as is or garnished with chopped hard boiled egg and crispy jamon serrano chips. Serve with rustic bread and a drizzle of olive oil to finish.

Happy Cooking!!!

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