ANDALUSIAN TOMATO AND BREAD SOUP (SALMOREJO)

Name: ANDALUSIAN TOMATO AND BREAD SOUP (SALMOREJO)
Cuisine: European, Mediterranean, Spanish
Ingredients: 2 POUNDS RIPE TOMATOES (SEE NOTE), CORED; 2 .5 OUNCES COUNTRY-STYLE WHITE BREAD (SEE NOTE), CRUST REMOVED, TORN INTO SMALL PIECES (ABOUT 1½ CUPS); 1/2 MEDIUM RED BELL PEPPER, STEMMED, SEEDED AND CHOPPED; 1 MEDIUM GARLIC CLOVE, SMASHED AND PEELED; 1 TEASPOON WHITE SUGAR; 3 TABLESPOONS SHERRY VINEGAR, PLUS MORE TO SERVE; KOSHER SALT AND GROUND BLACK PEPPER; 3/4 CUP PLUS 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE; 4 THIN SLICES PROSCIUTTO (2 OUNCES), TORN INTO PIECES; 4 HARD-COOKED EGGS, PEELED AND QUARTERED (OPTIONAL); 1/4 CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY

3 steps

Mill street recipe Christopher kimball

Updated at: Thu, 17 Aug 2023 02:26:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories482.6 kcal (24%)

Total Fat45.9 g (66%)

Carbs14.2 g (5%)

Sugars7.5 g (8%)

Protein7 g (14%)

Sodium591.1 mg (30%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 poundstomatoes

ripe, see note ), cored

WHITE BREAD

COUNTRY-STYLE, SEE NOTE, CRUST REMOVED, TORN INTO SMALL PIECES

0.5RED BELL PEPPER

MEDIUM, STEMMED, SEEDED AND CHOPPED

1garlic clove

medium, smashed and peeled

1 teaspoonwhite sugar

3 TABLESPOONSSHERRY VINEGAR

PLUS MORE TO SERVE

kosher salt

ground black pepper

0.75 CUPEXTRA-VIRGIN OLIVE OIL

PLUS MORE TO SERVE

4 slicesprosciutto

thin, torn into pieces

4EGGS

HARD-COOKED, PEELED AND QUARTERED, OPTIONAL

¼ cupflat-leaf parsley

finely chopped, fresh

Instructions

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.