Salmorejo - Chilled Bread and Tomato Soup | Everyday Gourmet S5 E29

stale bread

🥗Healthier: whole grain bread

💰Cheaper: crusts from any bread

Whole grain bread adds more fiber while crusts reduce waste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile and is often cheaper.

Cut the crust off the day-old bread, using about 200-250 grams of the central part.

Place ripe tomatoes into a blender.

Blend the tomatoes until smooth and creamy.

Strain the blended tomatoes through a large strainer into a bowl containing the bread.

Squish the bread and tomato mixture together by hand until well combined and the consistency resembles a tomato porridge.

Blend the mixture again until smooth.

Add a small amount of raw garlic to the blender, being cautious not to overpower the flavor.

Add salt to taste and drizzle in extra virgin olive oil while blending.

Transfer the blended soup into a bowl and chill it in the refrigerator until icy cold.

Prepare the garnish by cutting Spanish ham into slightly large cubes and egg whites into similar-sized pieces.

Serve the chilled soup in bowls, garnishing with the diced Spanish ham and egg whites.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens