Salmorejo

2 of 5-a-day chilled soup cold soup no cook soup spanish soup summer summer soup vitamin c

N/A

Source

Ingredients

2 slices white bread

8 large ripe tomatoes , roughly chopped

1 green pepper , deseeded and roughly chopped

3 garlic cloves , roughly chopped

75ml extra virgin olive oil , plus extra for drizzling

2-3 tbsp cider vinegar

1 boiled egg , finely chopped

½ red onion , finely chopped

50g Serrano ham , chopped

½ green pepper , finely sliced

Method

Soak the bread in a shallow dish of water for 30 secs on each side. Whizz together the soaked bread, tomatoes, green pepper, garlic and olive oil in a food processor. Add 2 tbsp cider vinegar, a large pinch of salt and 100ml water, then mix again to a smooth soup consistency, adding a little more water if it is too thick. Check the seasoning and add more salt, vinegar or olive oil to taste.

Chill the soup for at least 1 hr, then drizzle with extra virgin olive oil and sprinkle with black pepper. Top with the egg, onion, ham and green pepper.