Salmorejo

Name: Salmorejo
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 100g stale white bread (½ baguette); 3 tbsp olive oil, plus extra to drizzle; 2 tbsp red or white wine vinegar; 1 small onion, chopped; 3 garlic cloves; 1 red pepper, deseeded and roughly diced; 250g medium tomatoes (about 4), deseeded and chopped; 1 cucumber, peeled, deseeded and cut into small cubes; 2 hard-boiled eggs, chopped, to serve; 2 or 3 thin slices jamón serrano, cut into small slivers, to serve

Portion size: Serves 4
Takes 30 minutes to make, plus 2 hours chilling
Difficulty: easy

Dairy-free

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Fans of gazpacho will love salmorejo – a thicker version of the famous Spanish chilled soup.

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Ingredients

100g stale white bread (½ baguette)
3 tbsp olive oil, plus extra to drizzle
2 tbsp red or white wine vinegar
1 small onion, chopped
3 garlic cloves
1 red pepper, deseeded and roughly diced
250g medium tomatoes (about 4), deseeded and chopped
1 cucumber, peeled, deseeded and cut into small cubes
2 hard-boiled eggs, chopped, to serve
2 or 3 thin slices jamón serrano, cut into small slivers, to serve

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Method

Break the bread into small pieces and mix it with the olive oil, vinegar and 75ml water in a bowl. Set aside while you start to make the soup.
Blitz the onion, garlic, pepper, tomatoes and most of the cucumber (reserve some cucumber to garnish) with 75ml water in a blender or food processor. When you have a purée, add the bread mixture and blitz again. Now you can season the soup to your liking. Transfer to a bowl and chill for a few hours.
To serve, divide the salmorejo between bowls and top with chopped egg, the remaining cucumber, slivers of jamón and drizzle with the extra olive oil.
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