ANDALUSIAN TOMATO AND BREAD SOUP (SALMOREJO)

Mill street recipe Christopher kimball

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Step 1

In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar and 1 teaspoon each salt and pepper. Blend on high until completely smooth and no bits of tomato skins remain, about 1 minute. With the blender running, gradually add ¾ cup oil. Transfer to a large bowl, then taste and season with salt and pepper. Cover and refrigerate until well chilled, at least 2 hours or up to 4 hours.

Step 2

While the soup chills, in a 12-inch nonstick skillet over medium, heat the remaining 1 tablespoon oil until shimmering. Add the prosciutto and cook, stirring occasionally, until crisp, about 2 minutes. Transfer to a paper towel–lined plate and let cool completely, then roughly chop; set aside.

Step 3

Taste the soup and season again with salt and pepper. Ladle it into chilled bowls. Top with the prosciutto, hard-cooked egg (if using) and parsley. Drizzle with additional oil and vinegar as desired.