Spanish Tomato Soup (Salmorejo)

Spanish Tomato Soup (Salmorejo)

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  • Each serving
  • 320 cal
  • 17g fat (3g sat)
  • 95mg chol
  • 490mg sodium
  • 32g carb
  • 3g fiber
  • 4g sugars
  • 9g protein


  • 1 pound heirloom or plum tomatoes, quartered
  • 3 slices day-old rustic bread, crusts removed and bread cut into chunks
  • 1 clove garlic, minced
  • 1 tablespoon sherry vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 2 hard-boiled eggs, peeled and chopped
  • 4 thin slices ham or prosciutto, chopped (optional)
  • 1 tablespoon chopped fresh parsley
  • Crusty bread, for serving (optional)


In a blender or food processor, combine tomatoes, bread, garlic, vinegar and oil. Puree until smooth and thick, adding a little bit of hot water if necessary to thin. Press soup through a fine sieve, if desired. Season to taste with salt and pepper; add additional vinegar, if needed. Cover and refrigerate until very cold, at least 2 hours.

Serve in chilled bowls, garnished with eggs, ham and parsley. Serve with crusty bread on the side.

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