Salmorejo

Name: Salmorejo
Prep time: 30 min
Total time: 30 min
Cuisine: Spanish, Mediterranean, European
Ingredients: 2 lbs of ripe tomatoes, like Early Girls; 1/2 day old baguette or country bread, crusts removed; 3 cloves of garlic; 1 tbsp sherry vinegar; 1/2 tsp salt; 1 hard boiled egg; 1/2 cup of extra virgin olive oil

9 steps

Prep:30min

This recipe comes from the San Francisco Cooking School. It makes for a lovely summer meal or an appetizer for a dinner party. Adjusted for garlic girls.

Updated at: Thu, 17 Aug 2023 03:02:29 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories154.9 kcal (8%)

Total Fat12.1 g (17%)

Carbs10 g (4%)

Sugars2.5 g (3%)

Protein2.4 g (5%)

Sodium201.6 mg (10%)

Fiber1.3 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2 lbstomatoes

ripe, like

0.5baguette bread

day old, or country, crusts removed

3cloves of garlic

1 Tbspsherry vinegar

½ tspsalt

1egg

hard boiled

½ cupextra virgin olive oil

Instructions

Step 1

Toast your day old bread at 350 degrees

Step 2

Bring water to a boil to remove skins from tomatoes. Make a shallow “x” at the bottom of each tomato before blanching for 45-60 seconds. Once tomatoes are finished, boil two eggs for 10 minutes.

Step 3

Shock your tomato and eggs in an ice bath.

Step 4

Dice bread pieces into chunks to yield about 1 cup.

Step 5

Once chilled, peel the skin off tomatoes and remove as much of the seeds as possible before blending until liquified.

Step 6

Mix the bread with the tomato liquid and soak for 5 minutes. Then blend again with the garlic, lemon juice, vinegar and hard boiled egg until fully liquified.

Step 7

Slowly whisk the olive oil to the tomato liquid. Doing this will avoid releasing bitter flavors from the olive oil. Taste and adjust for salt, pepper, and acid.

Step 8

Chill the soup before serving.

Step 9

Once ready to serve, top with more fresh tomatoes, diced egg and croutons.