Spanish Salmorejo

Summer was created to enjoy cold soups 🍃

Or at least I'd like to think so.

Anyway, let me introduce you to Salmorejo, this light tomato soup is very similar to Gazpacho, except there is pretty much no other vegetables in it aside from ripe, peak of the season tomatoes and new garlic 😋

The recipe is pretty straight forward, and I'm sure you could throw some extra stuff in it!

Ingredients:

• 2 lb ripe tomatoes (any variety);
• 1/2 lb french baguette (can substitute for any other rustic bread);
• 2-3 garlic cloves;
• 1/4 cup EVOO;
• 1 teaspoon sherry vinegar (can substitute for red wine vinegar);
• salt and pepper to taste;
• hard boiled eggs for serving;
• Serrano ham for serving (can substitute for prosciutto, bacon or smoked sardines);
• fresh parsley leaves for serving (optional).

Directions:

1. Wash the tomatoes, remove the cores and chop them. If you aren't a fan of tomato skins and seeds, feel free to discard those.
2. In a blender combine together the chopped tomatoes, garlic cloves, EVOO, sherry vinegar and bread. Work in batches if needed. Adjust the salt level.
3. Let the soup chill in the fridge for about an hour or overnight. Top with chopped hard boiled eggs, ham and a drizzle of EVOO. Serve cold and enjoy 🍅

_{artwork by kookyan}