Salmorejo is a fresh, thick, pink-orange soup consisting of tomatoes, bread and garlic witch is topped with hard boiled eggs and diced jamon serrano (serrano ham). A few days ago I posted the original recipe; now it’s time to post my super quick version for the days you may not have time to wait, but you wish this something fresh and tasty. In these days we try to avoid going out (Coronavirus lockout) and going shopping, we use what we have in the pantry and we adapt the recipes to the ingredients we have on hand.
- 1 tins canned crushed tomatoes (400 g)
- 1 cup ice cubes
- 100 ml oilve oil
- 1 tablespoon white balsamic vinegar
- 3 tablespoons tomatoes paste, to taste
- 1 garlic clove
- 1 small white bread, diced of about 150 g
- More water or ice cubes, as necessary
- 10 g salt, or to taste
- 2 eggs, hard boiled, peeled and diced
- 100 g ham or bacon, diced
- Olive oil to drizzle
- Place all the content of the tin in the stand mixer, add the ice cubes, the oil, the vinegar, the tomatoes paste and the garlic; pulse until smooth.
- Add the bread piece by piece and pulse until smooth. During this step add more water or ice cubes if necessary.
- Add salt and more tomatoes to taste if necessary.
- In a frying skillet roast the ham or the bacon to taste.
- Season with salt and vinegar to taste. Pulse shortly.
- Pour the salmorejo in bowl, top with egg and ham or bacon and drizzle a few drops of olive oil.