Salmorejo (Chilled Tomato and Bread Soup)

• servings: 8 servings

Ingredients

3 tbsp. kosher salt, plus more to taste

8 plum tomatoes, cored, halved, and seeded

1 clove garlic, crushed

1 baguette (about 10 oz.), cut into large pieces

1⁄2 small yellow onion

1 cup extra-virgin olive oil, plus more for drizzling

2 tbsp. sherry vinegar

Freshly ground black pepper, to taste

3 hard-boiled eggs, chopped

1 1⁄2 cups finely chopped Iberian ham or prosciutto

Directions

instruction 0

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.