Entree: Spain – Andalusia – Salmorejo (cold tomato purée)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) ripe tomatoes (preferably vine-ripe or Roma)
- 6 oz (170 g) day-old white bread, crusts removed (about 2–3 thick slices)
- 3/4 cup (180 ml) extra-virgin olive oil
- 1 large garlic clove (or 1 small), peeled
- 2 tbsp (30 ml) Sherry vinegar (preferably Jerez)
- 1 tsp (5 g) fine salt, or to taste
- 2 large eggs, hard-boiled, peeled and chopped, approx. 50 g each
- 4 oz (115 g) jamón serrano, diced
- 1 tbsp (15 ml) extra-virgin olive oil (for drizzling)

Instructions

1. Bring a pot of water to a boil and prepare an ice bath. Cut an "X" in the skin of each tomato and blanch in boiling water 20–30 seconds until skins loosen; transfer to ice bath. Peel, core, and roughly chop tomatoes, reserving their juices.
2. Tear the bread into pieces and place in a blender or food processor. Add peeled garlic clove and chopped tomatoes with a few tablespoons of tomato juice. Puree until smooth.
3. With the processor running, slowly drizzle in the 3/4 cup (180 ml) olive oil to create a thick, silky emulsion. Add Sherry vinegar and salt; blend and taste, adjusting salt or vinegar as needed. If too thick, add a little reserved tomato juice or cold water to reach a creamy, spoonable consistency.
4. Chill the salmorejo in the refrigerator at least 1 hour to meld flavors and serve well cold.
5. To serve, ladle salmorejo into bowls or shallow plates. Top each portion with chopped hard-boiled egg and diced jamón serrano, and finish with a light drizzle of extra-virgin olive oil.