Spanish chilled tomato soup made with a blender.
3 Tablespoons Sea Salt, to Taste
8 Plum or Medium Tomatoes Cored, Halved and Seeded
1 Medium Baguette Cut Into Large Pieces (about 10 ounces)
½ Small Yellow Onion
1 Medium Clove of Garlic, Crushed (oil intensifies the flavor of garlic)
1 Cup Extra Virgin Olive Oil
2 Tablespoons of Sherry Vinegar (red wine vinegar can be substituted)
Freshly Ground Pepper, to Taste
2 Hard Boiled Eggs, Chopped
Serrano Ham or Prosciutto, Chopped
Place salt, tomatoes, bread, and garlic in a bowl. Pour boiling water over until just covering. Let sit for 1 hour. Drain the all the soaking liquid, reserving 1 cup. Squeeze the water from the bread and place bread and vegetables into the blender. Add the 1 cup reserved soaking liquid, olive oil (reserving 2 tablespoons for a drizzle), vinegar. Puree until smooth and add salt and pepper, to taste. Place in a refrigerator to allow to chill.
Traditionally salmorejo is consumed from glass like a V-8 cocktail. However, serve in a bowl with the chopped egg and ham sprinkled on top. If serrano ham or prosciutto is not readily available, I have substituted the American standard, crisp bacon.