Salmorejo, Two Ways
Salmorejo is a Spanish dish that's similar to Gazpacho and served as an appetizer. It's just as easy to make as it is delicious!
Ingredients
- 8 Roma tomatoes
- Insides of day old baguette about 3 cups
- 6 Eggs soft or hard boiled
- 1 Clove garlic minced
- ½ Yellow onion diced
- ½ Cup olive oil
- Splash of sherry vinegar
- 4 Slices Jamón Ibérico or Prosciutto
- Salt and pepper to taste
- 1 Jalapeño optional
- Crusty bread for serving
Instructions
- Bring a pot of water to a boil. Make a small X on the bottom of each tomato and drop them into the boiling water for about 30 seconds. When cooled, peel and core the tomatoes. Put the peeled tomatoes into a food processor and pulse a few times.
- Boil the eggs to desired doneness.
- Soak the bread in water for about 5 minutes then squeeze out the excess water and add the bread to the food processor, pulse. Add the onion, garlic, half of the jalapeño (if using), a splash of sherry vinegar, and a pinch of salt and pepper and pulse again. Add one egg and the olive oil and blend until smooth. Taste and adjust the levels of salt and vinegar. If you want, you can add another egg.
- Cover and chill the Salmorejo for at least 2 hours.
- Before serving, fry the ham in a pan with olive oil until just crispy. Chop up the ham and the remaining boiled eggs. If using, slice the jalapeño.
- Serve the Salmorejo with the toppings and crusty bread. Pretend you're in Spain.