A thick, cold Andalusian tomato soup blended with bread, garlic, sherry vinegar and olive oil, topped with chopped hard-boiled egg. Serves 4.
1,000ml
large2piece
very ripe1,000g
a day old, crusts removed, torn into pieces150g
1clove
1tbsp
1tsp
130ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,000ml | — | — | |
| 2 | | 2piece | large | — | |
| 3 | | 1,000g | very ripe | — | |
| 4 | | 150g | a day old, crusts removed, torn into pieces | — | |
| 5 | | 1clove | — | — | |
| 6 | | 1tbsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 130ml | — | — |
Pour the water into the small saucepan.
Water · 1,000 ml
Bring to the boil.
Lower in the eggs with the slotted spoon.
Egg · 2 piece
Boil for 10 minutes, until hard-boiled.
Lift the eggs into the mixing bowl, fill it with cold water and leave them to cool.
Meanwhile, lay the tomatoes on the chopping board.
Plum tomatoes · 1,000 g
Cut out the cores and chop the tomatoes roughly.
Blend for about 1 minute, until completely smooth.
Add the bread and push it under.
White bread · 150 gLeave for 10 minutes for the bread to soften.
Lay the garlic clove on the chopping board.
Garlic · 1 cloveCrush it lightly with the flat of the knife and pull off the skin.
Grate it finely into the blender.
Add the sherry vinegar.
Sherry vinegar · 1 tbspAdd the salt.
Salt · 1 tspBlend for about 1 minute, until smooth.
With the blender running, pour in 100 ml of the olive oil in a thin stream, until the soup turns thick, pale and creamy.
Extra-virgin olive oil · 100 mlPut the blender jug in the fridge for 1 hour, until cold.
Meanwhile, tap the eggs on the board, roll them to crack the shells and peel them.
Stir the salmorejo and pour it into 4 bowls.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 ml | | Pour the water into the small saucepan.⏱ 10sResultWater |
| 2 | — | | Bring to the boil.⏱ 5 minResultBoiling water |
| 3 | 2 piece | | Lower in the eggs with the slotted spoon.⏱ 15sResultEggs in boiling water |
| 4 | — | | Boil for 10 minutes, until hard-boiled.⏱ 10 minResultHard-boiled eggs |
| 5 | Hard-boiled eggsstep 4 | | Lift the eggs into the mixing bowl, fill it with cold water and leave them to cool.⏱ 1 minResultHard-boiled eggs |
| 6 | 1,000 g | | Meanwhile, lay the tomatoes on the chopping board.⏱ 10sResultPlum tomatoes |
| 7 | Plum tomatoesstep 6 | | Cut out the cores and chop the tomatoes roughly.⏱ 3 minResultChopped tomatoes |
| 8 | Chopped tomatoesstep 7 | | Put them in the blender.⏱ 20sResultChopped tomatoes |
| 9 | — | | Blend for about 1 minute, until completely smooth.⏱ 1 minResultBlended tomatoes |
| 10 | 150 g | | Add the bread and push it under.⏱ 20sResultTomatoes and bread |
| 11 | — | | Leave for 10 minutes for the bread to soften.⏱ 10 minResultSoaked bread |
| 12 | 1 clove | | Lay the garlic clove on the chopping board.⏱ 5sResultGarlic |
| 13 | Garlicstep 12 | | Crush it lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic clove |
| 14 | Peeled garlic clovestep 13 | | Grate it finely into the blender.⏱ 20sResultTomato base with garlic |
| 15 | 1 tbsp | | Add the sherry vinegar.⏱ 5sResultTomato base with vinegar |
| 16 | 1 tsp | | Add the salt.⏱ 5sResultSalted tomato base |
| 17 | — | | Blend for about 1 minute, until smooth.⏱ 1 minResultSmooth tomato base |
| 18 | 100 ml | | With the blender running, pour in 100 ml of the olive oil in a thin stream, until the soup turns thick, pale and creamy.⏱ 1 minResultCreamy salmorejo base |
| 19 | — | | Put the blender jug in the fridge for 1 hour, until cold.⏱ 1 hrResultChilled salmorejoused in step 22 |
| 20 | — | | Meanwhile, tap the eggs on the board, roll them to crack the shells and peel them.⏱ 1 minResultPeeled eggs |
| 21 | — | | Chop them finely.⏱ 40sResultChopped eggused in step 23 |
| 22 | Chilled salmorejostep 19 | | Stir the salmorejo and pour it into 4 bowls.⏱ 30sResultSalmorejo in bowls |
| Total Time | 1 hr 23 min | ||
| Nutrient | Per serving |
|---|---|
| 472kcal | |
| 8g | |
| 34g | |
| 5g | |
| 29g | |
| 11g | |
| 4g | |
| 837mg |
A thick, cold Andalusian tomato soup blended with bread, garlic, sherry vinegar and olive oil, topped with chopped hard-boiled egg. Serves 4.
What you’ll doYou will hard-boil eggs, blend ripe tomatoes until smooth, soak bread in them, blend in garlic, sherry vinegar, salt and olive oil until creamy, chill it, then serve it with chopped egg and more oil.
