How to make it
6 steps. Take it one step at a time.
Wash the tomatoes
Wash the tomatoes and remove the cores. Blend them in a high-powered blender until completely smooth. If you prefer a very refined texture, pass the tomato pulp through a fine-mesh strainer to remove seeds and skin.
Add the stale bread pieces
Add the stale bread pieces to the tomato pulp and let them soak for about 5-10 minutes until softened.
10 minAdd the garlic, sherry vinegar, and salt
Add the garlic, sherry vinegar, and salt to the blender. Blend again until the mixture is uniform.
With the blender running
With the blender running on low to medium speed, slowly drizzle in the extra virgin olive oil. This will emulsify the soup, turning it into a creamy, pale orange consistency.
Taste and adjust seasoning
Taste and adjust seasoning with more salt or vinegar if needed. Transfer the soup to a container and refrigerate for at least 2 hours until very cold.
2 hrServe in individual bowls topped
Serve in individual bowls topped with the chopped hard-boiled eggs and diced Serrano ham. Finish with a small drizzle of olive oil if desired.
A little kitchen wisdom
For the best flavor, use very ripe, red tomatoes and high-quality extra virgin olive oil. If the soup is too thick, you can thin it with a little water or more tomato juice, but Salmorejo is traditionally much thicker than Gazpacho.
