Salmorejo Recipe

1

In a blender, combine the tomatoes, stale bread, olive oil, garlic, sherry vinegar, salt, and pepper. Blend on high speed until very smooth, about 1-2 minutes.

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2

Cover the blended soup and refrigerate for at least 1 hour to let the flavors meld.

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3

Divide the chilled soup among 4 bowls. If using, top each serving with chopped hard-boiled eggs and diced cured ham.

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Full recipe & nutritional info on bakedbree.com