Cold Tomato Bread Soup Salmorejo with Egg and Ham
Blend ripe tomatoes, bread, garlic and olive oil into a creamy chilled soup, then top with egg and prosciutto. A make-ahead Christmas first course for 4.
Salmorejo is one of my favorite things to make, because it tastes like pure tomato and good olive oil. I love that it is made ahead and served cold, so on Christmas Day I can just ladle and top it while everyone waits. The chopped egg and crisp ham on top turn it from a simple soup into a proper first course.
Saúl’s Tip
Add the olive oil in a thin, slow stream with the blender running. That is what turns the soup thick, pale and silky instead of thin and oily.
Tips for Success
- Use the ripest tomatoes you can find, or use good canned ones.
- Sieve the puree, since skins make the soup grainy.
- Pour the oil slowly while blending so it turns creamy.
- Chill it fully. Cold soup tastes more balanced.
Make-Ahead and Storage
Make it up to 3 days ahead and keep it covered in the refrigerator. Garnish just before serving. It does not freeze well because the texture changes.
Variations
- Skip the ham and top with toasted almonds for a vegetarian bowl.
- Serve small portions in shot glasses as a party sip.
- Add a pinch of smoked paprika or cumin.
Cold Tomato Bread Soup Salmorejo with Egg and Ham
Ingredients
Instructions
- Wash the tomatoes, remove the cores and cut each into quarters. Cut out any bruised spots.
- Blend the tomatoes in batches about 2 minutes each, until very smooth.
- Set a sieve over a large bowl and press the puree through with a spoon. Throw out the skins and seeds.
- Tear the bread into small pieces. Add them to the tomato juice and press down so they are covered.
- Let the bread soak for 10 minutes, until soft enough to crush with your fingers.
- Pour the mixture back into the blender. Add the peeled garlic, salt and vinegar.
- Start blending on low, then increase to high. Blend 2 minutes.
- With the blender running, drizzle in the olive oil in a thin stream. The soup should turn thick, creamy and pale orange.
- Taste and add more salt if needed. The flavor will soften when it is chilled.
- Pour into a covered container and refrigerate at least 2 hours, until very cold. It tastes best the next day.
- Stir and ladle into small bowls. Top with chopped egg, ham and a drizzle of olive oil.
Frequently Asked Questions
What is the difference between salmorejo and gazpacho?
Salmorejo is thicker and creamier because it has much more bread and no raw vegetables other than tomato and garlic. It is usually topped with egg and ham.
Can I use canned tomatoes?
Yes. In winter, use two 28-oz cans of whole peeled tomatoes, drained well. The flavor is often better than pale fresh tomatoes.
How long does it keep?
It keeps 3 days in a covered jar in the refrigerator. Stir before serving.
