Name: Salmorejo
Yield: Serves 4 to 6; makes about 4 cups
Cuisine: Spain
Ingredients: 1 large garlic clove; 2 pounds red ripe, meaty, and juicy tomatoes; 3 cups cubed stale crustless bread; 2 hard-cooked egg whites, finely diced; Salt and freshly ground pepper; 2 teaspoons aged sherry wine vinegar; Pinch of sugar; Coarse salt; ⅓ cup extra virgin olive oil; ⅓ cup cubed green or red (bell) pepper; ⅓ cup thinly slivered cured ham, preferably Spanish serrano ham

Preparation info

Serves
4 to 6
; makes about 4 cups

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

In Baena, the summer soup called salmorejo is king! It’s a smooth, thick, almost foamy cold tomato soup, a variation on gazpacho with a small amount of water and far fewer vegetables, heightened by the taste of a quality extra virgin olive oil and a shock of fine sherry wine vinegar.

Salmorejo has become so popular you now find it served throughout Spain. The following recipe is from the American chef Richard Stephens, chef-owner of the restaurant La Gamella in Madrid. He fol