Salmorejo Chilled Tomato Soup

1 kg Very ripe beefsteak tomatoes, cored and diced

1 clove garlic, peeled and sliced

200 g day old bagutette or other good white bread, crust removed and diced

1 tsp sherry vinegar

60 ml extra virgin olive oil

1 pinch sea salt or to taste

Garnish

2 hard boiled eggs, peeled and chopped

100 g shredded Serano ham

Tip the diced tomatoes and the sliced garlic into the vase of a high-speed blender. Pulse until smooth.

Add half the cubed bread to the tomatoes. Let it sit for a minute or two to soften, then pulse until smooth. Add the remaining bread and repeat. Add the sherry vinegar and pulse again until incorporated.

Slowly add the olive oil to the mixture in a slow drizzle, blending all the while. The soup will gradually emulsify into a silky texture. Taste for salt.

Serve lightly chilled, topped with the eggs and ham, and drizzled with a little olive oil.

Ann's Tips

You can easily make 1/2 the recipe using an immersion blender and an 800ml narrow beaker.

If you find it easier, in step 3 add the olive oil to the soup a tablespoon at a time. You can't hurry this step up.

Salmorejo is vegan without the toppings. A good substitute for them could be toasted pepitas with some silken tofu crumbled on top .

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Salmorejo Chilled Tomato Soup