Spanish Salmorejo

Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling, add tomatoes for 30–60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.

Cut out cores of tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until tomatoes are broken down.

Take all of the “guts” out of your baguette and add to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.

Add the splash of vinegar, salt, and garlic and blend until soup is an even texture and bread is completely broken down.

If your blender has it, open the small hole in the top. Slowly add olive oil as you are blending at a moderate speed. If it doesn’t have the hole, stop and go adding little by little.

Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread. Cover and chill at least 2 hours, but best overnight.

Serve in small bowls with diced hardboiled egg and sliced ham or prosciutto as condiments. Devour.

Note: I never post other people’s recipes but this time I truly had no idea how to make this. So I am sharing this yummy recipe that I found online called Antonia’s Salmorejo Recipe.